Winter Squash Carbonara with Pancetta and Sage


  • 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

Recipe Preparation

  • Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

  • Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

  • Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.

  • Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

  • DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.

Recipe by Alison Roman


Photos by Christina Holmes

Calories (kcal) 660 Fat (g) 23 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 94 Dietary Fiber (g) 8 Total Sugars (g) 10 Protein (g) 21 Sodium (mg) 780

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