Winter Squash Carbonara With Pancetta And Sage Recipes

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WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE

Categories     Pasta

Yield 4 people

Number Of Ingredients 11



WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE image

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 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. DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.

INGREDIENTS
2 tablespoons olive oil
4 oz. pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½" pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettucine or linguine
¼ cup finely grated Pecorino, plus shaved for serving

WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE

Categories     Squash

Number Of Ingredients 10



Winter Squash Carbonara with Pancetta and Sage image

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 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.

2 tablespoons Olive Oil
4 ounces pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 - 2 pounds kabocha or butternut squash, peeled, seeded, cut into ½" pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
1 Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 ounces fettucine or linguine
1/4 cup finely grated Pecorino, plus shaved for serving

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