BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY
This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil.
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
- Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
- Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
- Cook the pasta according to the package instructions until al dente.
- Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
- Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
- Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
- Enjoy!
Nutrition Facts : Calories 1441 calories, Carbohydrate 137 grams, Fat 85 grams, Fiber 6 grams, Protein 31 grams, Sugar 13 grams
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Donkor Esther
[email protected]This recipe is a winner! It's easy to make, and the results are amazing. The butternut squash Alfredo sauce is creamy and flavorful, and the crispy pancetta and sage add a delicious touch. I highly recommend this recipe.
kira Yagimi
[email protected]I'm a huge fan of butternut squash, and this recipe is a great way to enjoy it. The Alfredo sauce is rich and creamy, and the crispy pancetta adds a nice touch of flavor.
Hello kitty Fan
[email protected]I didn't have any pancetta on hand, so I used bacon instead. It was still delicious.
tamika shaw
[email protected]I'm allergic to nuts, so I substituted almond milk for the heavy cream. It worked out perfectly!
Thonybills_ Official
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's packed with flavor and nutrients.
Siam nuha
[email protected]This dish is so comforting and satisfying. It's the perfect meal for a cold winter night.
Ateeq Jaan
[email protected]I love that this recipe uses seasonal ingredients. It's a great way to enjoy the flavors of fall.
Shane Stidd
[email protected]I'm a busy working mom, so I appreciate that this dish is easy to make. It's perfect for a weeknight meal.
Tina Tablet Davis
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hatanbaatar
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved it.
Ryan Cradick
[email protected]I'm not usually a fan of butternut squash, but this dish has changed my mind. The sauce is creamy and flavorful, and the squash is cooked perfectly.
Maqbol Ahmad
[email protected]This butternut squash Alfredo is absolutely divine! The combination of flavors is perfect, and the crispy pancetta and sage add a delightful touch.