Winter Squash Carbonara with Pancetta and Sage

Hey Guys....and Gals...I'm back...You know me...I'll eat some pasta any time of year , but winter pasta dishes are especially satisfying. Braised meats, slow-simmered sauces, and plenty of cheese: It’s all here, in this pasta dish which is perfect for chilly weather like this.(I live in Philadelphia ,on the Eastern coast of the U.S. It's usually cold this time of year!)

INGREDIENTS: 

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


• 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.
    
     Thank you to Allison Roman and Christina Holmes of Bon Appetit for this great recipe! 
    
    Enjoy...Eat well my friends!