As I’ve gotten older, I’ve grown out of the typical “spaghetti with tomato sauce” and I’ve tried to expand my options (not to mention that I get terrible heartburn for 2 days following consumption of any large amounts of tomato sauce). This is a really delicious, hearty pasta and completely different option if you’re looking for something new.
This is another recipe my mom pulled out of a catalogue and kept for a few years, so I’m not 100% sure where it came from.
Winter Squash Carbonara with Pancetta and Sage
- 2 tablespoons butter
- 4 ounces pancetta, chopped
- 1 tablespoon finely chopped fresh sage
- 2 lb butternut squash peeled, seeded, and cut into 1/2 inch cubes (or buy about 1.5 lbs cubed squash)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- s&p to taste
- 2 cups chicken broth
- 12 oz gluten free linguine or fettuccini
- 1/2 cup Pecorino finely grated, plus more for topping
- Heat the butter in a large skillet over medium-high heat. Add the sage and cook until crispy. Add the pancetta, reduce heat to medium, and cook until crispy- about 8-10 minutes. Transfer the mix into a bowl and set aside.
- Add squash, onion, and garlic to the skillet and cook until onions are translucent. Season with salt and pepper. Add broth, bring to a boil, and simmer until the squash is tender and the liquid has reduced to about half. Place all ingredients in a blender and blend until smooth.
- Meanwhile, cook your pasta according to the package instructions. Reserve 1 cup of liquid when draining.
- Add cooked pasta, sauce and 1/4 pasta water to the skillet and reheat (if needed). Add 1/4 cup Pecorino (or more, to your liking) and mix thoroughly.
- Serve pasta topped with pancetta and sage as well as extra Pecorino on top. Enjoy!