On the second day of the New Year, I was already running low on fresh meat in the fridge, so I turned to my stock of preserved meat, namely some cubed pancetta. I combined the pancetta with pumpkin and cherry tomatoes and roasted it all in the oven to make a simple pasta sauce. It's the same pasta recipe that I made last Halloween (Roasted Pumpkin & Pancetta Pasta), except that for Halloween, I used squid ink spaghetti for a more ghoulish effect.
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