
Pasta With Butternut Squash and Bacon
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
2
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Course
Main Course, Others

Pasta With Butternut Squash and Bacon
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 small butternut squash 3/4 pound, peeled and cut into 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil
- kosher salt and black pepper as needed
- 1/2 pound dried campanelle or farfalle pasta
- 1/4 pound bacon or pancetta diced
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 3/4 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- chili flakes for garnish
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Instructions
- Heat oven to 425 degrees. Toss squash with oil and season with salt and pepper. Roast, tossing occasionally, until squash are golden and tender, about 35 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Lower the heat to medium and add shallots. Cook in remaining bacon fat until softened, about 7-10 minutes. Add garlic and cook until fragrant, 2 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, squash and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve sprinkled with chili flakes and plenty of black pepper on top
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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