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.
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/