Baked butternut tagliatelle with pancetta cream sauce

Preheat oven to 220ºC. 

Cut butternut in half and clean out the pits with a spoon. Cut into 8 pieces and place on baking tray. Sprinkle with olive oil and garlic. Season with salt and pepper. Place in warm oven and roast for 25-30 minutes until soft and cooked. 

Meanwhile, heat butter in a pan and add the chopped onion. Fry for 3-5 minutes until golden brown.

Add coarsely-chopped pancetta and fry for another 3 minutes.

Add cream and reduce heat. Slowly simmer for about 5 - 8 minutes until it forms a thick creamy sauce.

Season with salt and pepper. 

Cook tagliatelle pasta in boiling water with a pinch of salt and a splash of oil. Cook for about 8-10 minutes.

Drain water and add the warm cream sauce. 

Place goat cheese on a baking-sheet covered baking tray and bake in still-warm oven for 5 minutes until melted. 

Place pasta in a serving dish, add the butternut and the baked cheese on top. 

Garnish with basil.