Creamy butternut pasta with crispy pork

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Pre-heat the oven to 180°c.
Halve the butternut then peel and remove the seeds.
Cut into cubes then toss in a little oil and season with salt and pepper.
Place the butternut cubes onto a baking sheet then place into the oven.
Allow the butternut to roast for 20-25 minutes until golden brown and cooked through.
In the meantime, heat a large frying pan over high heat then fry the pork chunks until golden brown and cooked through. There should also be a layer of fat at the bottom of the pan which has rendered off from the pork rashers.
Remove the pork from the pan and pour off all of the fat except for 1 tablespoon.
When the butternut is cooked, transfer ¾ to the pan with the pork fat then saute with the thyme until fragrant.
Pour in the cream and add the nutmeg then mash with a potato masher or blend with a handheld blender until smooth. Season to taste then remove from the heat.
Cook the pasta in lots of salted, boiling water until al dente. Before draining, reserve 1 cup of the cooking water.
Toss the cooked pasta with the butternut sauce and the pork chunks. Add a little of the reserved pasta water if the sauce is too thick.
Serve with a sprinkle of Parmesan cheese (optional), and serve.

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