Creamy Squash Pasta w/ crispy pancetta + parm
Alright, if you like butternut squash soup, you’re going to love this butternut squash pasta with crispy pancetta and loads of parmesan. It’s everything we know and love from the classic soup, just a little more comforting and satisfying, to help get us through the gloomy days ahead.
Ingredients
1 small butternut squash
2 shallots
1 head garlic
450-500g rigatoni
100g pancetta, chopped
4 tbsp butter
parmesan for serving
olive oil
salt
pepper
Instructions
Heat oven to 400F.
Peel your squash and roughly cut into cubes. Peel your shallots and cut into quarters. Cut the top off the head of garlic. Lay everything on a lined baking sheet and cover in olive oil (about 3 tbsp) and 2 tsp salt. Cook at 400F for 35-45 minutes or until the squash is soft. You should be able to easily mash it with the back of a fork.
While the veggies roast, add your chopped pancetta to a cold frying pan. Turn the heat to medium and let cook, stirring occasionally, until dark and crispy. Remove and set aside on a paper towel-lined plate.
Next, bring a large pot of water to boil. Season with 2-3 tbsp salt. Cook your pasta until al dente by following package instructions. Reserve 4 cups of starchy pasta water and drain the rest. Drizzle with olive oil to prevent it from clumping.
To a blender, add roasted vegetables and 2 cups pasta water. Blend until smooth. You might have to work in batches, depending on the size of your blender.
Transfer the squash mixture to a large saucepan and heat on medium-low. Add butter and stir in remaining pasta water, a cup at a time, until you’ve reached the perfect (to you!) creamy consistency. Taste and adjust seasoning.
Add pasta and mix to combine. Top with crispy pancetta and shaved parm. I might even opt for a little drizzle of olive oil here. Then, dig in!
Tag me if you make it @stefsdinnerdate on Instagram + TikTik <3