Winter Squash Carbonara with Pancetta and Sage

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!

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