Winter Squash Carbonara with Pancetta and Sage
A creative twist on classic carbonara, featuring creamy winter squash purée, crispy pancetta, and aromatic sage. This comforting pasta dish combines the sweetness of squash with the saltiness of Italian bacon and pecorino cheese.
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.
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.
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.
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.
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.
Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
1 min
- 6.
DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.