Butternut Squash Alfredo With Crispy Pancetta And Sage

Butternut Squash Alfredo With Crispy Pancetta And Sage

4.2(42)

This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.

Cook Time
20 minutes
Total Time
30 minutes
Yield
2 servings

How to Make It

1. Step
Bring a large pot of salted water to boil.
2. Step
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3–4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
3. Step
Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
4. Step
Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
5. Step
Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
6. Step
Cook the pasta according to the package instructions until al dente.
7. Step
Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
8. Step
Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
9. Step
Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
10. Step
Enjoy!

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