butternut squash carbonara with fried sage and caramelized onions #dinner #pasta

Presently that it's (at long last) March, we just have half a month left where root veggies, kale, and overwhelming winter flavors are what we have to prop us up, so I'd propose that you enjoy this dish now before everything you can consider are radishes and asparagus and rhubarb. I don't know how best to persuade you that it merits the calories, so I'm simply going to request that you confide in me.

On the off chance that it causes you to feel better, serve it with tenderly sauteed unpleasant greens, similar to broccoli rabe or mustard greens – the sharpness is an ideal antithesis for the sweetness of the broiled squash and the saltiness of the pancetta. What's more, appreciate it! One of winter's saving graces is the solace nourishment it motivates, so if eating nourishment like this is the thing that gets you through the waiting cold, let it all out.

Spaghetti carbonara gets a solid ish wind with a butternut squash sauce that is as rich and smooth as though it were made of eggs and cream! Indeed, there's still a tad of cream…

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ingredients

• 1 small butternut squash, about 1 1/2 – 2 lbs.
• 2 TBS olive oil
• sea salt and pepper
• 1/2 lb. slice pancetta, cut into small cubes
• 1 small onion, peeled and sliced into thin half moons
• 1 lb. fettucine
• 1/4 c. heavy cream
• 1 TBS butter
• 1 small bunch sage

instructions

1. Preheat the oven to 375°F. Peel the butternut squash and cut into slices that are half an inch thick. Place on a baking sheet and drizzle with the olive oil, then sprinkle with salt and pepper. Flip slices with a spatula to coat with the oil. Roast until fork tender and slightly caramelized, about 20-25 minutes, checking and flipping after 10 minutes. When tender, remove from oven and place in a blender. Set aside.
2. Heat a medium frying pan over medium heat and add the pancetta cubes. Cook until crispy and browned on all sides, stirring frequently. Once cooked, set aside on a paper-towel lined plate. Discard all but 2 TBS of the pancetta grease. Heat the 2 TBS of grease over medium-low heat, then add the sliced onions to the pan. Cook, stirring frequently, until thoroughly caramelized and slightly crispy, about 15 minutes.
3. While the onions are cooking, bring a large pot of heavily salted water to a boil. Cook the fettucine according to package directions and drain, reserving 1 cup of the pasta water. Place the cup of pasta water in the blender with the squash and the 1/4 c. heavy cream, and puree until very smooth. Toss the squash puree with the fettucine.
4. Just before serving, melt the 1 TBS of butter in a small frying pan. Fry the sage leaves in the butter until crispy, about 2 minutes. To assemble, divide the pasta between the serving plates, and top generously with cooked pancetta, caramelized onions, and fried sage. Serve immediately.

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