Winter Squash Carbonara With Pancetta And Sage Recipes

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WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE



Winter Squash Carbonara with Pancetta and Sage image

Provided by Alison Roman

Categories     Pasta     Kid-Friendly     Quick & Easy     Dinner     Squash     Winter     Healthy     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-pound kabocha or butternut squash, peeled, seeded, cut into 1/2" pieces (about 3 cups)
1 small onion, chopped
2 garlic cloves, chopped
Kosher salt, freshly ground pepper
2 cups low-sodium chicken broth
12 ounces fettucine or linguine
1/4 cup finely grated Pecorino, plus shaved for serving

Steps:

  • 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.
  • 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.
  • 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 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.
  • 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.

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WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE RECIPE
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2014-01-14 Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 …
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4.2/5 (672)
Estimated Reading Time 4 mins
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  • 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.
  • 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.
  • 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.

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