Winter Squash Carbonara with Pancetta and Sage

Ingredients

• •2 tablespoons olive oil
• •4 ounces pancetta
• •1 tablespoon fresh sage
• •2 pound kabocha or butternut squash
• •1 small onion
• •2 cloves garlic
• •to taste kosher salt and pepper
• •2 cups low-sodium chicken broth
• •12 ounces fettucine or linguine
• •¼ cup Pecorino
• •to taste Pecorino for serving

Cooking Instructions

1. 1.

   Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8-10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

   10 min

2. 2.

   Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8-10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15-20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

   30 min

3. 3.

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

   12 min

4. 4.

   Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in 1/4 cup Pecorino; season with salt and pepper.

   2 min

5. 5.

   Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

   1 min

6. 6.

   DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.