Name: Winter Squash Carbonara with Pancetta and Sage
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 4 ounces pancetta (Italian bacon), chopped; 1 tablespoon finely chopped fresh sage; 1 2-pound kabocha or butternut squash, peeled, seeded, cut into 1/2" pieces (about 3 cups); 1 small onion, chopped; 2 garlic cloves, chopped; Kosher salt, freshly ground pepper; 2 cups low-sodium chicken broth; 12 ounces fettucine or linguine; 1/4 cup finely grated Pecorino, plus shaved for serving

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Winter Squash Carbonara with Pancetta and SageChristina Holmes

Kabocha squash is made for purées.

Recipe notes

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Recipe notes

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