Winter Squash Carbonara with Pancetta and Sage

• Meat

  • 4 oz Pancetta

• Produce

  • 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into 1/2" pieces (about 3 cups
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tbsp Sage, fresh

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 12 oz Fettucine or linguine

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Pecorino

Found on bonappetit.com

Ingredients

• 2 tablespoons olive oil
• 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
• Kosher salt and freshly ground black pepper
• 2 cups low-sodium chicken broth
• 12 oz. fettucine or linguine
• ¼ cup finely grated Pecorino, plus shaved for serving