Fettuccini with Butternut Squash Sauce & Pancetta with Tuscan Herb Oil

Fettuccini with Butternut Squash Sauce & Pancetta with Tuscan Herb Oil

Fettuccini with Butternut Squash Sauce & Pancetta

Featuring: Tuscan Herb Oil

Ingredients

  • 2 Tbsp olive oil
  • 4 ounces pancetta, diced small
  • 1 package cut-up butternut squash
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 15-ounce can chicken broth
  • 1 pound fettuccine, cooked; reserve 1 cup cooking liquid
  • 2 Tbsp Tuscan Olive Oil
  • 8 fresh sage leaves, torn
  • Parmesan Cheese, shaved slices

Instructions

Heat oil in a large skillet. Add pancetta and cook until crisp, about 6 minutes. Transfer to a bowl lined with paper towel to drain and set aside.

Using the same skillet, saute squash, garlic & onion for 5-6 minutes.

Add broth and cook for 15 -20 minutes longer until squash is soft. Cool and puree mixture in food processor. Season with salt and pepper to taste.

Cook pasta until al dente. Drain, reserving 1 cup pasta cooking liquid.

Right before serving, combine pasta, squash puree and ½ c pasta cooking liquid and heat over medium. Finish with 2 Tbsp Tuscan Olive Oil and torn sage. Toss lightly.

Arrange pasta in bowl topped with chopped pancetta and shaved Parmesan.

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