Pasta with Pumpkin and Ham Shank

Method

1. Dice the ham shank into thick pieces, similar to guanciale.
2. In a pan, melt butter and add sage and rosemary to perfume the oil.
3. Add the diced ham shank and cook until rendered and crispy.
4. Dice the Hokkaido pumpkin into small cubes (skin on if baked).
5. Add the pumpkin cubes to the pan and cook until they start to soften and melt slightly.
6. Add a drop of water and season with black pepper.
7. Halve the chestnuts and add them to the pan.
8. Optionally, add sliced spring onion.
9. Cook the trenne pasta in salted boiling water until al dente.
10. When the pumpkin mixture is ready, turn off the heat.
11. Drain the pasta and add it to the pan with the pumpkin and ham.
12. Add grated Parmesan cheese and a generous grating of black pepper.
13. Toss everything together until well combined and creamy.
14. Serve immediately, garnished with sage leaves.