This was easy and a big hit with all. I used butternut squash and bacon.
http://www.bonappetit.com/recipe/winter-squash-carbonara-with-pancetta-and-sage
Winter Squash Carbonara with Pancetta and Sage
Kabocha squash is made for purées.
Ingredients
Servings: 4
- 2 tablespoons olive oil
- 4 oz. pancetta (Italian bacon), chopped
- 1 tablespoon finely chopped fresh sage
- 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” 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 oz. fettucine or linguine
- ¼ cup finely grated Pecorino, plus shaved for serving
Preparation
active: 1 hrs total: 1 hrs
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Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, 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.
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Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
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Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.
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Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
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Do Ahead: Squash purée can be made 3 days ahead. Let cool; cover and chill.
