Winter Squash Carbonara with Pancetta and Sage

2	tbsp. olive oil
4	oz. pancetta (Italian bacon) chopped
1	tbsp. finely chopped sage
1	2-lb. kabocha or butternut squash, peeled, seeded and cut into ½” pieces, about 3 cups. (To make kaboca squash easier to peel, place in pot of boiling water for 3 minutes, or microwave briefly.)
1	small onion, chopped
2	garlic cloves, chopped
	Kosher salt, freshly ground pepper
2	cups low-sodium chicken broth
12	oz. fettucine or linguine
¼	cup finely grated Pecorino Romano, plus shaved for serving

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.

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

Serves 4
660 calories, 23 grams fat, 8 grams fibre

Bon Appétit magazine, February 2014 issue

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