Spaghetti with Butternut Squash and Pancetta
Sweet butternut squash and salty pancetta tossed with spaghetti in a in a garlic olive oil sauce.
Ingredients
- 12 ounces spaghetti
- 3 tbsp. kosher salt
- 2 tbsp. unsalted butter
- 2 cups butternut squash, peeled and cut in half inch cubes
- 2 tbsp. sage leaves, chopped
- 2 tbsp. extra virgin olive oil
- 4 ounces pancetta, finely sliced and chopped
- 3 tbsp. minced garlic
- ½ tsp. crushed red pepper flakes
- ¼ tsp. black pepper
- ¼ cup lemon juice
- 1½ cups Parmesan cheese, grated
- 2 tbsp. pasta cooking water
Instructions
- In a large skillet, on medium heat, melt the butter. Add the squash and sage and cook on medium heat until the squash is tender, about ten minutes.
- While the squash cooks, boil a large pot of water for the spaghetti. When the water comes to a boil, add the salt and the pasta and cook according to the directions on the pasta box for al dente pasta.
- When the squash is done, remove it to a bowl and cover to keep warm.
- In the skillet, heat the olive oil on low heat. Add the pancetta and cook for about five minutes, until it's golden brown and crispy. Add the garlic and peppers, and cook for one minute.
- Drain the pasta and add it to the skillet along with the reserved pasta water, the squash, the lemon juice, and the Parmesan cheese.
Nutrition
Calories: 340kcal
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