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  • About Us
    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classic taste olive oil
      • Extra light taste olive oil
      • Gran Cru
    • Grapeseed Oil
    • Pestos
      • Classic Pesto
      • Classic Pesto Bio
      • Tomato And Ricotta Pesto
      • Sun Dried Tomato Pesto
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
    • Choosing & Using
    • Where to buy
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
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Winter Squash Carbonara

Winter Squash Carbonara

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SERVES:

PREPARATION TIME:

COOKING TIME:

Ingredient

  • 2 tablespoons Filippo Berio Organic Extra Virgin Olive Oil/li>
  • 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

Method

  1. 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.
  2. 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.
  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  4. 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.
  5. Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
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