I‘ll be honest. I’ve been trying to put off making anything pumpkin-related and it’s very, very hard. I love the stuff. I’ll eat it warm or cold, sweet or savory. But it’s only been one week into October and I don’t want to bore anyone with too many pumpkin recipes right away (which will most likely happen at some point this Fall). In the mean time, I’ve been obsessing over Squash instead.
This recipe has been a favorite of mine for some time now. I’ve made it for my family, as well as my boyfriend’s, and everyone is just over the moon about it!
Winter Squash Carbonara
Adapted from Alison’s recipe @ Bon Appétit
I N G R E D I E N T S :
- 2 tbsp olive oil
- 4 oz. pancetta, chopped
- 1 tbsp fresh sage, chopped
- 1 kabocha/butternut squash, 2 lbs
- 1 small onion, chopped
- 2 cloves garlic, chopped
- black pepper
- 2 cups low-sodium chicken broth
- 12 oz. fettucine pasta
- 1/4 cup grated Pecorino cheese, leftover cheese for shavings
I N S T R U C T I O N S :
Peel and chop squash into 1/2 inch pieces. This should yield about 3 cups.
Heat olive oil in a small pan over medium-high heat. Add in chopped pancetta and cook till crispy, while stirring occasionally. Take off the heat and stir in sage. Drain oil into a large pot and transfer pancetta and sage to a small bowl. Set aside.
In the large pot combine chopped squash, onion, and garlic. Season with salt and pepper. Cook on medium heat until onions are translucent. Next, add chicken broth and bring to a boil. Then turn down the heat till simmering and let cook until broth has been reduced by half and the squash is now soft.
In a separate sauce pan, bring a few inches of lightly salted water to a boil. Cook pasta until al dente. When draining the pasta, make sure to keep the pasta water and set aside in another bowl.
Let the squash mix cool for a few minutes and then transfer to a blender. Blend till smooth and add more salt and pepper to taste. If the mix is too thick, you can add the past water to thin it till your desired consistency.
In a large pan, add pasta, squash puree, and pecorino. Cook on medium heat until the pasta has been evenly coated with the squash puree and the cheese is fully combined.
For assembly, plate the pasta and sprinkle the pancetta and sage mixture on top. Grate a few slices of the leftover pecorino and add more pepper.
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