Winter Squash Carbonara with Pancetta and Sage
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta (Italian bacon), chopped
- 1 tablespoon finely chopped fresh sage
- 1 2-pound kabocha or butternut squash, peeled, seeded, cut into 1/2" pieces (about 3 cups)
- 1 small onion, chopped
- 2 garlic cloves, chopped
- Kosher salt, freshly ground pepper
- 2 cups low-sodium chicken broth
- 12 ounces fettucine or linguine
- 1/4 cup finely grated Pecorino, plus shaved for serving
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