Your Recipe Blog

BUTTERNUT CABONARA WITH PANCETTA AND SAGE

Avatar photo
Recipe by
| Servings: 4 servings

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

Category:

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5