This dish uses pureed squash to create a lighter version of carbonara, one of my husband’s favorites. The result was wonderful– dinner party worthy! 🙂 We loved it. I wish I had made it for Valentine’s Day!! This recipe was adapted from Bon Appétit.
Yield: 4 servings
Total Time: 1 hour
- 2 tablespoons olive oil
- 4 oz. pancetta (Italian bacon), chopped
- 1 tablespoon finely chopped fresh sage
- 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups) (I used 2 1-lb organic butternut squash)
- 1 large sweet or yellow onion, chopped
- 4 large cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 12 oz. fettucine or linguine (I used De Cecco whole wheat linguine)
- ¼ cup finely grated Pecorino, plus shaved for serving
- Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 4-5 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
- 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 or food processor until smooth; season with salt and pepper. Reserve skillet.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Combine pasta, squash purée, and ¼ 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 ¼ cup Pecorino; season with salt and pepper.
- Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.
One Year Ago: