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Winter Squash Carbonara with Pancetta and Sage

Alison Roman
  • 1 minute
  • Serves 4

INGREDIENTS

4 oz

Pancetta

1

kabocha or butternut squash, peeled, seeded, cut into 1/2" pieces (about 3 cups)

2 cloves

Garlic

1

Onion, small

1 tbsp

Sage, fresh

2 cups

Chicken broth, low-sodium

12 oz

Fettucine or linguine

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1/4 cup

Pecorino