Step 1

Start by peeling the kabocha and cutting it into bite-sized pieces.

Step 2

In a pot of boiling water, add the kabocha and cook for about 5-8 minutes, or until tender enough to pierce easily with a fork.

Step 3

Transfer the boiled kabocha to a blender, along with 2/3 cup of water, 2/3 pint of heavy cream, and 1/8 tsp of salt, paprika, and pepper. Blend until the mixture is smooth and creamy.

Step 4

In a separate pot of boiling water, cook the rigatoni according to the package instructions.

Step 5

While the pasta is cooking, heat some olive oil in a skillet and sauté the pancetta until crispy.

Step 6

Once the rigatoni is al dente, drain it and add it to the skillet with the pancetta. Season with a dash of salt and a crack of pepper.

Step 7

Pour the creamy kabocha sauce into the skillet, tossing everything to combine, or serve the sauce over the pasta in individual bowls.

Step 8

Finish with freshly shaved Parmesan on top.