Name: Winter Squash Carbonara with Pancetta and Sage
Cook time: 1 hours
Total time: 1 hours
Yield: 4 Servings
Ingredients: 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

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Photo by Christina Holmes, Food Styling by Rebecca Jurkevich, Prop Styling by Kaitlyn Du Ross

Kabocha squash is made for purées.

Recipe notes