Winter Squash Carbonara with Pancetta and Sage

bonappetit.com

Catherine

2 tablespoons olive oil

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

Directions at bonappetit.com

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