Butternut Squash Carbonara with Pancetta

This is a must try.... rich, creamy and quick.

2 Tbsp. olive oil
6 oz. pancetta chopped (omit for all you vegetarians)
1/2 Tbsp. sage chopped
1 lb. butternut squash peeled, seeded and cut into 1/4" pieces
1 small yellow onion diced
2 garlic cloves diced
2 cups low sodium chicken broth (vegetable broth for all you vegetarians)
Kosher salt and fresh ground pepper
12 oz whole wheat linguine
1/4 cup grated pecorino

Heat oil in skilled over medium heat.  Add pancetta, reduce heat, stir occasionally, or until crisp 8-10 min.    Add sage.  Add squash, onion, garlic and salt and pepper.   Cook for 8 min, stir.  Add chicken broth.  Bring to a boil.  Simmer until squash is soft.  (15+ min).  Let cook and add to blender until smooth.

Cook pasta al dente.  Reserve 1 cup pasta liquid.

Combine pasta, squash puree, ad 1/4 cup of pasta liquid, or more to your desired consistency.  

Mix in pecorino, season with salt and pepper.

Calories 560, Fat 20, Fiber 8 Grams.