BUTTERNUT CABONARA WITH PANCETTA AND SAGE
Ek het vanaand hierdie gereg gemaak. Dit is voorwaar ‘n baie lekker gereg.
- 2 tablespoons olive oil
- 115 g pancetta (Italian bacon), chopped
- 1 tablespoon finely chopped fresh sage
- 1 butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 340 g fettucine or linguine
- ¼ cup finely grated Pecorino, plus shaved for serving
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.
Photo: Elna Erasmus
