Start by roasting the squash. Preheat the oven to 180c/160c fan forced. Place the cubed squash and rosemary onto a baking tray, drizzle with olive oil and season with a big pinch of salt. Toss it all together and cook for approx 30 minutes until nicely roasted.

Meanwhile, add the pancetta to a cold pan and place over a low heat. Cook gently over 10-15 minutes until the fat renders from the pancetta and it crisps up. Remove from the pan and set aside, reserving the fat.

Increase the heat slightly and add the sage leaves to the pancetta fat, along with the garlic and tomato paste. Cook for 1-2 minutes until the tomato paste has darkened in colour and the garlic is fragrant, then add the ditalini pasta followed by the roasted squash and chicken stock, along with a good seasoning of salt to taste.

Cover and cook for approx 6-8 minutes (check the cooking times of your brand of pasta) - the pasta should absorb most of the chicken stock by the end of this cook time. If for any reason the pasta seems to be drying out, just add splashes of water as needed.

Remove the pan from the heat and stir through the mascarpone and grated parmigiano reggiano. Cover the pan and let it sit for a few minutes.

Serve topped with crispy pancetta, a drizzle of olive oil and a crack of black pepper.