Winter Squash Carbonara with Pancetta and Sage

Ingredients

• 2 pound butternut squash peeled seeded cut into 1/2" pieces ( 3 cups)
• 12 ounces fettuccine barilla 
• 1 tablespoon sage fresh finely chopped
• 2  garlic clove chopped
• 4 servings pepper freshly ground
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 1 small onion chopped
• 4 ounces pancetta italian chopped ( bacon)
• 0.3 cup pecorino cheese finely grated shaved for serving

Equipment

• bowl
• frying pan
• pot
• blender
• slotted spoon

Directions

1. Heat oil in a large skillet over medium-highheat.
2. Add pancetta, reduce heat to medium,and cook, stirring occasionally, until crisp,8–10 minutes.
3. Add sage and toss to coat.Using a slotted spoon, transfer pancetta andsage to a small bowl; set aside.
4. Add squash, onion, and garlic to skillet;season with salt and pepper and cook, stirringoccasionally, until onion is translucent, 8–10minutes.
5. Add broth. Bring to a boil, reduceheat, and simmer until squash is soft and liquidis reduced by half, 15–20 minutes.
6. Let coolslightly, then purée in a blender until smooth;season with salt and pepper. Reserve skillet.
7. Cook pasta in a large pot of boiling saltedwater, stirring occasionally, until al dente.
8. Drain, reserving 1 cup pasta cooking liquid.
9. Combine pasta, squash purée, and 1/4 cuppasta cooking liquid in reserved skillet andcook over medium heat, tossing and addingmore pasta cooking liquid as needed, untilsauce coats pasta, about 2 minutes.
10. Mix in1/4 cup Pecorino; season with salt and pepper.
11. Serve pasta topped with reserved pancettaand sage, shaved Pecorino, and more pepper.
12. DO AHEAD: Squash purée can be made 3 days ahead.
13. Let cool; cover and chill.
14. Per serving: 660 calories, 23 g fat, 8 g fiber
15. Bon Appétit