Squash Carbonara (Pasta)

By Maverick19

Ingredients

• 2 Tbsp olive oil
• 4 oz pancetta, chopped
• 1 2lb kabocha or butternut squash, peeled, seeded and cut into 1/2 inch pieces
• 1 small onion, chopped
• 2 cloves garlic, chopped
• kosher salt and fresh ground black pepper
• 2 cups low sodium chicken broth
• 12 oz fettucine or linguine
• 1/4 cup finely grated pecorino romano, plus shaved for serving

Preparation

Step 1

1. heat oil in a large skillet over med-hi 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.
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 puree in a blender until smooth; season with salt and pepper. Reserve skillet.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking water.
4. Combine pasta, squash puree and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as need, until sauce coats pasta, about 2 minutes. Mix in 1/4 cup Pecorino; season with salt and pepper.
5. Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.