Winter Squash Fettuccine with Crispy Pancetta & Pecorino

  • prep time10 min
  • total time 55 min
  • serves 4

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.

35 Ratings
Directions for: Winter Squash Fettuccine with Crispy Pancetta & Pecorino


1 Tbsp olive oil

4 oz pancetta, chopped

1 Tbsp sage, finely chopped

3 cups butternut squash, chopped

1 small onion, chopped

2 cloves garlic, chopped

salt and pepper

2 cups chicken broth

12 oz fettuccine pasta

¼ cup finely grated Pecorino cheese, plus more for serving


1. 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.

2. Add squash, onion, and garlic to pan, season with salt and pepper. Cook about 8-10 minutes, until onions begin to turn translucent.

3. Add chicken broth, bring to a boil, then reduce to a simmer.

4. Simmer about 15-20 minutes, until liquid is reduced by half.

5. Once cooled slightly, purée in a blender, or with immersion blender, add more salt & pepper if necessary.

6. In a large pot, cook fettuccine until al dente. Reserve 1 cup of pasta cooking water.

7. 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.

8. Mix in 1/4 cup of Pecorino and season as necessary.

9. Serve pasta with pancetta and sage along with freshly shaved Pecorino.

See more: Italian, Pasta, Pork, Vegetables, Winter

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