This pasta dish is saucy, creamy, and bursting with fall flavors! It's made with a cheesy butternut squash sauce, butter, garlic, sage, thyme - and it's all topped off with perfectly crisp and smoky pancetta! It's a fall dreamboat dinner!
Course Main Course
Cuisine Main Dish
Keyword Easy Pasta Recipes
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Author Stephanie Simmons
Ingredients
2packagesCitterio Smoked Pancetta
3tbspsalted butter
fewsprigsfresh sage + thyme
1/2yellow onion, diced
4largecloves garlic, minced
4cupsbutternut squash, peeled and cubed
1 and 1/2tspdried thyme
1 and 1/2tspdried sage
1tspsalt
1/4tsppepper
1 and 1/2cupschicken or vegetable broth
2cupsmilk
1 and 1/2cupsgouda cheese, grated6 ounces
1cupshredded parmesan cheese
1lbpasta of your choice
more parmesan, for topping
Instructions
Cook the Pancetta: Add two packages of Citterio Smoked Pancetta to a large dutch oven over medium low heat. Cook, stirring occasionally, until browned and crisp. (About 5-6 minutes - see photos above for reference of what it looks like once cooked!). Spoon the pancetta onto a paper towel-lined plate to drain. No need to clean out the pan - we want some of that smoky flavor for our sauce!
Make the Butternut Squash Sauce: Add the butter to the same dutch oven, and melt over medium heat. Add the onion and garlic, and a few sprigs of fresh thyme and sage. Sautee, stirring, until the onion is softened and translucent. Add the broth, butternut squash, the dried sage & thyme, and the salt & pepper. Bring this mixture to a boil. Once the pot is boiling, reduce the heat to low and let everything simmer for 10-16 minutes. Check that the squash is tender enough to blend by poking it with a fork or knife - it should pierce easily. Discard the herb sprigs. Transfer this mixture to a blender and add the milk. Blend until smooth and creamy. Return to the pot, over medium heat. This is a good time to get your pasta cooking!Add your cheese, a few handfuls at a time, and stir between each to help it melt into the sauce. Taste and add any extra seasoning as desired.
Put it all Together: Reserve a bit of pasta water, and drain the pasta - don't rinse it. Add the drained pasta into the pot of sauce, and stir to get it all coated up! Add a little pasta water if needed to thin the sauce out a smidge so it can coat the pasta easily.
Serve + Store: Serve with plenty of pancetta and a sprinkle of parmesan on top! This pasta is best the first day, but leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat with a little milk to help loosen the sauce back up.