Recipe Winter squash carbonara with pancetta and sage

Ingredients :

• 2 tbsp olive oil
• 4 oz pancetta chopped
• 1 tbsp chopped fresh sage
• 1 (2 lb) butternut squash peeled and cut into 1/2 in pieces
• 1 onion chopped
• 3 cloves garlic
• salt and pepper
• 2 cups chicken broth
• 12 oz fettucine
• 1/4 cup grated pecorino

Method :

1. Heat oil in a skillet over medium heat, add pancetta. Cook until crispy about 8-10 min. Toss with sage and set aside
2. Add squash onion and garlic to the skillet. Season with salt and pepper. Cook until onions are translucent about 8-10 min
3. Add broth. Bring to a boil then reduce to a simmer and cook til squash is soft and liquid is reduced by half, 15 to 20 min
4. Let cool slightly then puree in a blender. Season with salt and pepper
5. Cook pasta to aldente. Reserve 1 cup pasta water.
6. Combine pasta, squash puree, and 1/4 cup of the pasta water in the skillet over medium heat. Adding more pasta water as needed until sauce coats the pasta
7. Mix in pecorino and pancetta

Recipe Winter squash carbonara with pancetta and sage 2017-02-07T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster