- 2 tablespoons olive oil
- 4 ounces pancetta or thick cut bacon, chopped
- 1 tablespoon finely chopped fresh sage
- 1 (2 pound) kabocha or butternut squash, peeled, seeded, cut into ½-inch pieces (about 3 cups)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- Kosher salt and
- Freshly ground black pepper
- 2 cups low-sodium chicken broth
- 12 ounces fettuccine or linguine
- ¼ cup finely grated Pecorino (plus additional shaved Pecorino for serving)
- Heat oil in a large skillet over medium heat. When oil is shimmering, add pancetta 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 and cook, stirring occasionally, until onion is translucent, 8-10 minutes. Add broth. Bring mixture to a boil, then reduce heat, and simmer until squash is soft and liquid is reduced by half, 15-20 minutes.
- While the squash is cooking, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- When squash is done cooking, let it cool slightly in pan then transfer squash mixture to a blender. Reserve the skillet. Add 1/4 cup of the pasta water to the blender and purée until very smooth; season with salt and pepper as needed. The purée should be the consistency of a thick pasta sauce. If it is too thick, add 1-2 additional tablespoons of pasta cooking liquid and purée to combine.
- Combine pasta and squash purée together in the reserved skillet and cook over low heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup grated Pecorino; season with salt and pepper.
- Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper to taste.
Recipe from Bon Appétit, February 2014.