- 8 ounces diced pancetta
- 2 cups pureed Roasted Squash, thawed
- 1 cup heavy cream
- 2 cloves garlic, finely chopped
- 1 lb. spaghetti, cooked, with 1 cup pasta cooking water reserved
- 2 tablespoons finely grated Parmesan, plus more for garnish
In a large pot, cook the pancetta over medium-high until browned and crispy, about 8 minutes. Stir in the squash, cream and garlic; bring to a simmer. Stir in the pasta and 2 tbsp. cheese, adding some reserved pasta cooking water as needed if the sauce is too thick; season with salt and pepper. Top with cheese.