Pasta With Butternut Squash and Bacon
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
This dish uses cubed butternut squash roasted until tender and caramelized, which contributes natural sweetness and soft texture. Bacon cooks until crisp, lending a salty, smoky contrast. The rendered bacon fat flavors sautéed shallots and garlic, creating a fragrant base for the creamy sauce. Heavy cream and Parmesan cheese enrich and thicken the sauce, coating the pasta and roasted squash.
Campanelle pasta, or an alternative like farfalle, provides a pleasing shape that holds sauce and squash well. Chili flakes added at the end bring a subtle spiciness that complements the richness without overwhelming the dish. Fresh parsley gives a bright herbal note finishing the plate.
This pasta combines comfort and sophistication, suitable for a dinner or special meal. It highlights seasonal squash, balanced by smoky bacon and creamy components for layered taste and texture.
Ingredients
- 1 butternut squash 3/4 pound, peeled and cut into 1/2-inch pieces, small
- 1 1/2 tablespoons extra-virgin olive oil
- kosher salt as needed
- black pepper as needed
- 1/2 pound campanelle pasta dried, or farfalle pasta
- 1/4 pound Bacon diced, or pancetta
- 2 shallot thinly sliced
- 2 cloves garlic minced
- 3/4 cup heavy cream
- 2/3 cup Parmesan Cheese grated
- 2 tablespoons parsley chopped
- chili flakes for garnish
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
User Reviews
Overall Rating
5
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