Winter Squash Carbonara with Pancetta and Sage

From Nearline Storage
Jump to navigation Jump to search


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


  1. 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.
  2. 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.
  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid.
  4. 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.
  5. 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.


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


Bon Appétit magazine, February 2014 issue