Butternut Squash Pasta with Pancetta

Butternut Squash Pasta with Pancetta is going to be your new favorite fall dinner. Tagliatelle is tossed in a creamy butternut squash sauce with pancetta. Top it with some fried sage leaves and parmesan cheese for even more flavor.

Ingredients

Made with only a handful of ingredients, this fall pasta bowl is a simple weeknight dinner. It's rich and creamy, without adding in any cream! The starchy pasta water and parmesan cheese come together with the butternut squash puree for a luxuriously creamy sauce that clings to the pasta.

Butternut Squash: One pound butternut squash, peeled, seeded, and cut into 1" cubes. I typically buy the squash already peeled and seeded to save time. I like Olivia's Organics.

Pancetta: Diced pancetta adds so much flavor to this dish. If you can't find it, you can use diced bacon instead.

Olive Oil: To sauté the shallot and garlic.

Shallot and Garlic: Use finely chopped shallot and minced garlic to flavor the butternut squash sauce. Shallots have a slightly sweet but sharp flavor that complements the squash nicely, however you can substitute a yellow onion if you don't have a shallot.

Parmesan Cheese: It's important to use freshly shredded parmesan cheese in this pasta recipe so that it will melt smoothly into the sauce. Finely shred about ¼ cup to go into the sauce, plus more for serving.

Seasoning: Just a pinch of nutmeg, salt and pepper.

Pasta: I like to use Tagliatelle, since it's a long flat noodle that's perfect for the sauce to stick to. I like Delallo. Spaghetti or Bucatini would be great substitutes.

Sage: Fresh sage leaves add a slightly peppery and earthy taste to this dish.

Step-By-Step Instructions

This Butternut Squash Pasta with Pancetta recipe comes together easily. Just toss some cooked pasta with a simple butternut squash sauce, then add pancetta and sage.

1. Make the Butternut Squash Puree. Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook until soft, about 15 minutes. Remove from the water using a slotted spoon and place in a blender or bowl to use an immersion blender. Blend until smooth. Set aside.
2. Make the pasta. Using the water from boiling the butternut squash, cook the pasta according to package directions stirring occasionally. You may need to add a little more water to the pot. Reserve 1 cup of pasta water before draining.
3. Prepare the sauce. In the meantime, heat a large skillet over medium heat. Add the pancetta and cook until browned and starting to be crispy about 2-3 minutes. Remove the pancetta and place in a small bowl, set aside. Add the sage leaves a few at a time and cook until crispy, about 5 seconds. Remove from pan and set aside. Wipe out skillet. Heat a tablespoon of oil over medium-low heat. Add the shallot and garlic. Cook until fragrant, shallot is translucent and garlic is golden, about 1-2 minutes. Add the butternut squash puree and stir to combine. Stir in ¼ cup of reserved pasta water. Remove from heat. Stir in the shredded parmesan cheese, adding more pasta water as needed for desired consistency. Season with nutmeg, salt and pepper.
4. Assemble the pasta dish. Drain the pasta. Add the cooked tagliatelle and cooked pancetta to the skillet with the butternut squash sauce and toss to combine. Serve topped with the fried sage leaves and freshly shredded parmesan cheese.
5. Serve warm. Enjoy!

Serving Suggestion

Serve this delicious pasta dish with a salad and some fresh crusty bread for the perfect comfort-food meal. Nothing is better on cooler nights than a big bowl of pasta with all those cold weather flavors.

More Recipes

If you like this recipe, you'll love these other autumn recipes!

• Butternut Squash Lasagna Rolls
• Sweet Potato and Kale Quinoa Bowls
• Apple Arugula Salad with Maple Vinaigrette
• Baby Bella Mushroom Risotto
• Slow Cooker Minestrone Soup

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