Description
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
Scale
- 16 ounces butternut squash, peeled, seeded and cut into cubes
- 12 ounces tagliatelle
- 12 fresh sage leaves
- 4 ounces pancetta, diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup freshly shredded parmesan cheeses, plus more for serving
- pinch of nutmeg
- salt and pepper, to taste
Instructions
- 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.
- Make the pasta. Using the boiling water from the butternut squash, cook the tagliatelle 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.
- Prepare the sauce. In the meantime, heat a large skillet over medium heat. Add the pancetta and cook until browned and starting to crisp up 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.
- Assemble the pasta dish. Drain pasta. Add the cooked tagliatelle and cooked pancetta to the skillet with the butternut squash sauce and toss to combine. Divide among 4 pasta bowls or plates. Serve topped with the fried sage leaves and freshly shredded parmesan cheese.
- Serve warm. Enjoy!
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5.3 g
- Sodium: 431.1 mg
- Fat: 17.6 g
- Saturated Fat: 5.4 g
- Carbohydrates: 78 g
- Fiber: 5.1 g
- Protein: 17.9 g
- Cholesterol: 22.4 mg