Picture this: golden ribbons of fettuccine tangled in a velvety squash sauce, each bite punctuated by crispy, salty pancetta and the earthy whisper of sage. This isn’t just pasta—it’s autumn on a fork, a dish that wraps you in warmth like your favorite flannel shirt. I first fell for this recipe during a trip to Tuscany, where nonnas transform humble squash into silk with nothing more than a wooden spoon and patience. Now, it’s my go-to when I want to impress dinner guests (or just treat myself) without spending hours in the kitchen.
Why This Recipe Works
- Squash does the heavy lifting: When roasted until caramelized and blended, it becomes this luscious sauce that clings to pasta like a love letter.
- Pancetta is the MVP: Those little crispy bits? They’re like flavor confetti—salty, rich, and impossible to resist.
- Meal prep magic: Roast the squash and crisp the pancetta ahead, then throw it all together faster than you can say “second helping.”
- Flexible friend: Swap butternut for kabocha, pancetta for mushrooms, regular pasta for gluten-free—it always delivers.
The Story Behind the Sauce
This recipe is my love letter to Northern Italy, where they’ve been pairing squash with pasta since before it was trendy. I remember watching a chef in Bologna toss roasted pumpkin with nothing but butter and Parmigiano—proof that sometimes the simplest combinations are the most extraordinary. My version adds pancetta for depth and sage for that woodsy aroma that makes your kitchen smell like a rustic trattoria.
Essential Ingredients & Tools
For the Squash Purée
- 1 medium butternut squash (about 2 lbs / 900g), peeled and cubed (kabocha or pumpkin work too)
- 2 tbsp olive oil (or any neutral oil)
- ½ tsp salt
- ¼ tsp black pepper
For the Pancetta Base
- 4 oz (115g) pancetta, diced (or thick-cut bacon in a pinch)
- 3 garlic cloves, minced
- 1 shallot, finely chopped (or ¼ cup yellow onion)
- 10 fresh sage leaves (or 1 tsp dried sage)
For the Sauce
- 1 cup (240ml) vegetable or chicken stock (water works in a pinch)
- ½ cup (50g) grated Parmesan (or Pecorino Romano)
- ¼ tsp nutmeg
For the Pasta
- 12 oz (340g) fettuccine (or any long pasta like tagliatelle)
- 1 cup (240ml) reserved pasta water
Tools You’ll Need
- Rimmed baking sheet (or any large oven-safe pan)
- Large skillet (cast iron preferred but not essential)
- Blender or food processor (immersion blender works too)
- Pasta pot (or any large pot)
Serves 4 | Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
How to Make Creamy Squash Fettuccine with Pancetta
- Roast the Squash
Preheat oven to 400°F (200°C). Toss squash cubes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on a baking sheet—crowding causes steaming, not browning. Roast 25 minutes, flipping halfway, until fork-tender and caramelized at the edges.
- Crisp the Pancetta
In a skillet over medium heat, cook 4 oz (115g) pancetta until golden (about 5 minutes). Transfer to paper towels, leaving 1 tbsp fat in pan. Remember: pancetta continues to crisp off-heat, so pull it early.
- Sauté the Aromatics
In the same pan, cook 1 shallot and 3 garlic cloves in pancetta fat over medium-low heat for 3 minutes until soft. Add 10 fresh sage leaves and cook 30 seconds until fragrant. This order prevents garlic from burning while unlocking sage’s aroma.
- Blend the Sauce
Combine roasted squash, aromatics, and 1 cup (240ml) stock in a blender. Purée until completely smooth—about 1 minute. Stir in ¼ tsp nutmeg and half the ½ cup (50g) Parmesan. Blend while hot for optimal emulsification. Adjust thickness with extra stock if needed.
- Cook the Pasta
Boil 12 oz (340g) fettuccine in heavily salted water (it should taste like the sea) until al dente (1 minute less than package instructions). Reserve 1 cup (240ml) starchy pasta water before draining.
- Combine Everything
Return drained pasta to skillet with squash sauce. Toss over low heat, adding reserved pasta water ¼ cup at a time until sauce coats noodles. Fold in pancetta and remaining ½ cup (50g) Parmesan. Let rest 1 minute off heat—this allows sauce to thicken slightly.
Pro Technique
Why Pasta Water Matters
The starch in reserved pasta water acts as a natural thickener, helping the sauce cling to noodles. Add it gradually while tossing—the sauce should ribbon off a spoon. Too much dilutes flavor; stop when noodles are evenly coated.
Preventing a Broken Sauce
Blending the squash while hot ensures the pectin binds properly. If sauce separates when combining with pasta, remove from heat and whisk vigorously with a splash of hot stock.
Chef’s Wisdom
Common Pitfalls & Fixes
Overcooked Pancetta
Pancetta turns bitter if cooked too long. Pull it when golden—it’ll crisp further as it cools.
Grainy Sauce
Undercooked squash or insufficient blending causes this. Roast squash until completely tender and purée for a full minute.
Storage & Freshness Guide
Short-Term Storage
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to restore creaminess.
Freezing Notes
Freeze the squash purée and pancetta separately for up to 1 month. Thaw and combine with fresh pasta—freezing cooked noodles makes them mushy.
Nutrition Profile
Nutrition Per Serving
Calories: 580 | Protein: 18g | Carbs: 78g | Fat: 22g | Fiber: 6g
Perfect Pairings
Complementary Dishes
- Bitter Greens Salad: Radicchio or endive with lemon vinaigrette cuts through the richness. The crisp texture contrasts creamy noodles beautifully.
- Roasted Cauliflower: Toss florets with chili flakes and olive oil for a spicy, caramelized side that balances the squash’s sweetness.
Drinks
- Oaked Chardonnay: Buttery vanilla notes mirror the sauce’s richness. Choose one with medium acidity to cleanse the palate.
- Dry Apple Cider: Effervescence lifts the dish’s weight while complementing autumnal flavors.
Something Sweet
- Honey-Drizzled Ricotta: Light and creamy, with floral honey notes that don’t overpower.
- Dark Chocolate Almonds: A handful provides bittersweet crunch—perfect for nibbling after the last bite of pasta.
FAQs
- Can I use canned squash? Yes, but drain well and roast briefly to concentrate flavor.
- Why is my sauce grainy? Undercooked squash or insufficient blending. Purée until completely smooth.
- Vegetarian alternative to pancetta? Sauté smoked mushrooms or sun-dried tomatoes for umami depth.
Creamy Squash Fettuccine with Pancetta: A Hug in a Bowl for Chilly Nights
Whip up this Creamy Squash Fettuccine with Pancetta for a rich, autumnal pasta dish. Crispy pancetta and velvety squash sauce make it irresistible. Try it tonight!
Ingredients
For the Squash Purée
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1 medium butternut squash (2 lbs / 900g, peeled and cubed)
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2 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
For the Pancetta Base
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4 oz pancetta (115g, diced)
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3 garlic cloves (minced)
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1 shallot (finely chopped)
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10 fresh sage leaves
For the Sauce
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1 cup vegetable or chicken stock (240ml)
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½ cup grated Parmesan (50g)
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¼ tsp nutmeg
For the Pasta
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12 oz fettuccine (340g)
-
1 cup reserved pasta water (240ml)
Instructions
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Preheat oven to 400°F (200°C). Toss squash with oil, salt, and pepper. Roast 25 minutes until tender.01
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Cook pancetta in skillet until crisp. Remove, leaving 1 tbsp fat.02
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Sauté shallot and garlic in fat for 3 minutes. Add sage for 30 seconds.03
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Blend roasted squash, aromatics, and stock until smooth. Stir in nutmeg and half the Parmesan.04
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Cook pasta in salted water until al dente. Reserve 1 cup pasta water.05
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Toss pasta with sauce, adding pasta water as needed. Fold in pancetta and remaining cheese.06
