Q1: What is pancetta, and how is it different from bacon?

Pancetta is a type of Italian-style bacon that is made from pork belly that has been salt-cured and seasoned (often with black pepper, cloves, and nutmeg), but it is unsmoked . American bacon, on the other hand, is almost always smoked. This gives pancetta a deep, rich, and savory pork flavor without the smoky taste. If you cannot find it, a thick-cut, high-quality bacon is the best substitute.

Q2: What is the secret to a creamy pasta sauce that doesn't use any heavy cream?

The secret is the starchy pasta water ! The water that your pasta has cooked in is full of wonderful, dissolved starches. This starchy water, often called "liquid gold" by Italian chefs, is the perfect, natural emulsifier. When you add a splash of it to your pan with the other fats (from the pancetta and olive oil) and the cheese and toss it vigorously, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every noodle.

Q3: What kind of white wine is best for cooking a savory pasta sauce?

You want to use a dry, crisp white wine that you would enjoy drinking. There's no need for an expensive bottle! A good quality Sauvignon Blanc (as the recipe suggests), a Pinot Grigio, or an unoaked Chardonnay are all fantastic choices. If you prefer to cook without alcohol, you can simply substitute the wine with an equal amount of chicken broth .

Q4: Can I use a different kind of pasta instead of bucatini?

Of course! This rich and hearty sauce is fantastic with any medium to large pasta shape that has plenty of nooks and crannies to catch all the delicious little bits of squash and pancetta. Try it with orecchiette (little ears), shells, fusilli, or rigatoni .

Q5: Can I use a different kind of green instead of kale?

Yes. If you're not a fan of kale, this dish would also be wonderful with broccoli rabe (which is more bitter) or a few large handfuls of fresh baby spinach , which you can stir in at the very end as it will wilt in just a minute.

The Best Butternut Squash and Pancetta Pasta

A hearty and flavorful one-pan pasta dish perfect for the fall season. This recipe features bucatini pasta tossed with a savory combination of crispy pancetta, tender butternut squash, and wilted kale. The sauce is created by sautéing the pancetta with squash and onion, then deglazing the pan with white wine and using the starchy pasta water to create a creamy coating. The dish is finished with sun-dried tomatoes, fresh herbs, grated Parmesan cheese, a squeeze of lemon juice, and a sprinkle of toasted pine nuts.

Author: Grace

Ingredients

1 pound bucatini
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
6 ounces diced pancetta
2 cups diced butternut squash
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons chopped fresh thyme
3 cloves garlic, minced
2 cups chopped kale
1/3 cup grated Parmesan cheese, plus more for topping
1/3 cup dry white wine
1 lemon, juiced
1/4 cup toasted pine nuts
Fresh basil, for topping

Instructions

Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions until al dente. Before draining, reserve about 3 cups of the starchy pasta water. Drain the pasta and set it aside.
While the pasta is cooking, heat the butter and olive oil in a large skillet over medium-high heat.
Add the pancetta, butternut squash, and onion to the hot skillet. Cook for about 8 minutes, stirring occasionally, until the pancetta is golden and crisp and the squash has softened.
Stir in the sun-dried tomatoes, thyme, and garlic, and cook for one additional minute until fragrant.
Add the kale and approximately half of the Parmesan cheese to the skillet. Pour in the white wine and stir, scraping the bottom of the skillet to release any browned bits.
Add the cooked pasta to the skillet, along with about 1 cup of the reserved pasta water. Toss and cook for another minute or two, allowing the kale to wilt and the sauce to thicken and cling to the pasta. Add more pasta water if needed.
Squeeze in the lemon juice and adjust the seasoning with salt and pepper to taste.
Serve the pasta straight from the skillet, garnished with the toasted pine nuts, the remaining Parmesan cheese, and torn fresh basil.

Notes

Reserving a generous amount of the starchy pasta water is a key technique for this recipe, as it is used to create the creamy sauce that coats the pasta and vegetables.
This is a quick, one-pan sauce that comes together in the time it takes to boil the pasta.
Toasting the pine nuts before garnishing brings out their nutty flavor and adds a nice crunch to the dish.

Find it online: https://www.eatswithsoul.com/squash-and-pancetta-pasta/