Butternut squash makes a really great base for the pasta sauce, giving it lots of flavour and creaminess without the heavy richness you would get from a sauce like Alfredo. The saltiness of the pancetta and Pecorino is a great compliment to the slight sweetness of the butternut squash.
Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen. Original recipe from Bon Appetit.
ingredients
directions
Heat oil in a large pan over medium-high heat. Once heated add chopped pancetta, cooking until crisp (about 8-10 minutes). Toss with sage, before removing to a small bowl.
Add squash, onion, and garlic to pan, season with salt and pepper. Cook about 8-10 minutes, until onions begin to turn translucent.
Add chicken broth, bring to a boil, then reduce to a simmer.
Simmer about 15-20 minutes, until liquid is reduced by half.
Once cooled slightly, purée in a blender, or with immersion blender, add more salt & pepper if necessary.
In a large pot, cook fettuccine until al dente. Reserve 1 cup of pasta cooking water.
In your pan, combine pasta, squash purée, and a 1/4 cup of pasta water. Cook over medium heat, adding more pasta water as necessary, until pasta becomes coated with sauce, about 2 minutes.
Mix in 1/4 cup of Pecorino and season as necessary.
Serve pasta with pancetta and sage along with freshly shaved Pecorino.