Roast Pumpkin and Corn Strozzapreti with Smoky Pork Crumb

Ingredients

• 1kg butternut pumpkin, deseeded, peeled and cut into 2cm cubes
• 2 ears of corn
• 3 tbsp Bertolli Extra Virgin Olive Oil Originale
• 150g speck, kaiserfleisch or fatty prosciutto piece, very finely chopped
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 500g strozzapreti
• 60g finely grated Manchego
• 1 lime
• Sea salt and freshly cracked black pepper
• Watercress, to serve