Winter Squash Carbonara with Pancetta and Sage - Revision history

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2019-12-31T13:32:27Z

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Dlk at 15:09, 5 March 2014

2014-03-05T15:09:12Z

Dlk at 15:08, 5 March 2014

2014-03-05T15:08:36Z

Dlk at 15:05, 5 March 2014

2014-03-05T15:05:44Z

Dlk: Created page with "===Ingredients=== {| |align=right|2 |tbsp. olive oil |- |align=right|4 |oz. pancetta (Italian bacon) chopped |- |align=right|1 |tbsp. finely chopped sage |- |align=right|1 |2-..."

2014-03-05T15:03:26Z

Created page with "===Ingredients=== {| |align=right|2 |tbsp. olive oil |- |align=right|4 |oz. pancetta (Italian bacon) chopped |- |align=right|1 |tbsp. finely chopped sage |- |align=right|1 |2-..."

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===Ingredients===
{|
|align=right|2
|tbsp. olive oil
|-
|align=right|4
|oz. pancetta (Italian bacon) chopped
|-
|align=right|1
|tbsp. finely chopped sage
|-
|align=right|1
|2-lb. kabocha or butternut squash, peeled, seeded and cut into ½” pieces (about 3 cups)
|-
|align=right|1
|small onion, chopped
|-
|align=right|2
|garlic cloves, chopped
|-
|
|Kosher salt, freshly ground pepper
|-
|align=right|2
|cups low-sodium chicken broth
|-
|align=right|12
|oz. fettucine or linguine
|-
|align=right|¼
|cup finely grated Pecorino Romano, plus shaved for serving
|}

===Directions===
# Heat oil in large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occassionally, 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 puree 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 of 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.

===Making Ahead===
Squash purée can be made up to 3 days ahead. Let cool, cover and chill.

===Source===
Bon Appétit magazine, February 2014 issue

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	Bon Appétit magazine, February 2014 issue		Bon Appétit magazine, February 2014 issue
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 |tbsp. finely chopped sage
 |-
-|align=right|1
+|align=right valign=top|1
 |2-lb. kabocha or butternut squash, peeled, seeded and cut into &frac12;&rdquo; pieces, about 3 cups.  (To make kaboca squash easier to peel, place in pot of boiling water for 3 minutes, or microwave briefly.)
 |-

@@ Line 42: / Line 42: @@
 Squash pur&eacute;e can be made up to 3 days ahead.  Let cool, cover and chill.
 ===Source===
 Bon App&eacute;tit magazine, February 2014 issue