Winter Squash Carbonara with Pancetta and Sage
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|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.
660 calories, 23 grams fat, 8 grams fibre
Bon Appétit magazine, February 2014 issue