Creamy Squash Fettuccine with Caramelized Onion and Pancetta
Ingredients
- 1 1/2 1 1/2 butternut squash peeled, cubed (see notes)
- olive oilsalt swish of + sprinkle of
- fresh thyme a few sprigs of
- 1 1 vegetable or chicken broth
- 1 garlic small clove
- 3/4 teaspoon 3/4 teaspoon salt kosher
- 1/4 1/4 heavy cream (honestly, it’s delicious with or without the cream – your choice)
- 23 pancetta – , cut into small pieces
- 1 onion small , thinly sliced into half moons
- sage leaves a few (optional)
- 8 8 fettuccine or pappardelle (half a box)
- parmesan freshly grated for topping
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Instructions
- Roast the squash: Preheat the oven to 400 degrees. Arrange squash on a baking sheet and toss with olive oil and a little salt. Add thyme sprigs. Roast for 20-30 minutes until soft and fragrant.
- Fry the pancetta: Meanwhile, fry pancetta bits in a skillet until crispy and browned. Remove from the pan and set aside. Drain all but 1 tablespoon of the grease.
- Caramelize the onion: Turn the heat down and let the pan cool for a moment. Add the onion to the pancetta grease. Sauté for 20-30 minutes (while you’re waiting for the squash to roast) until soft, fragrant, and caramel-colored. (Optional: after you remove the onions, fry the sage right in the same pan.)
- Cook the pasta: While you wait on the onions and squash, cook pasta according to package directions. Drain and set aside.
- Blend the squash sauce: Transfer squash to a blender (removing thyme sprigs). Puree the squash with the broth, garlic, and salt until smooth.
- Almost there: Place your cooked pasta in your onion pan over medium low heat. Pour squash sauce over pasta. Toss gently with cream and about half of the onions. It should be looking real good right now.
- Serve it up all fancy: Plate up the pasta. Top with caramelized onions, pancetta, sage, and fresh Parmesan. Are you at a restaurant? YOU ARE TOTALLY AT A RESTAURANT. Mwah!
Source
Original recipe: View Original