Creamy Squash Fettuccine With Caramelized Onion And Pancetta

Creamy Squash Fettuccine with Caramelized Onion and Pancetta is a rich and flavorful pasta dish that combines the natural sweetness of roasted squash with the savory notes of pancetta and deeply caramelized onions. The velvety squash sauce coats each strand of fettuccine, while the crispy pancetta adds a delightful contrast of texture and flavor. This dish is a perfect blend of comforting and gourmet, making it ideal for both weeknight dinners and special occasions.

Ingredients:

• 12 oz fettuccine pasta
• 1 small butternut squash, peeled, seeded, and cubed
• 4 tablespoons olive oil, divided
• Salt and pepper to taste
• 4 oz pancetta, diced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Once done, transfer the roasted squash to a blender or food processor and puree until smooth.
2. Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
3. Caramelize the Onions and Cook the Pancetta: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply caramelized, about 20 minutes. Add the diced pancetta to the skillet and cook until it is crispy, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
4. Make the Creamy Squash Sauce: Add the pureed squash to the skillet with the caramelized onions and pancetta. Pour in the heavy cream and stir until the sauce is smooth and well combined. Stir in the grated Parmesan cheese and ground nutmeg. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
5. Combine and Serve: Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper to taste. Serve hot, garnished with fresh thyme or parsley if desired. Enjoy this creamy, comforting, and flavorful pasta dish!