Linguine & Winter Squash Carbonara
- 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
- 2 cups low-sodium chicken broth
- 1 box Banza Linguine
- ¼ cup finely grated Pecorino, plus shaved for serving
- Salt & pepper
- Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 810 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, 810 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 1520 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 (~6 mins). 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.