Creamy Butternut Squash Pasta

Name: Creamy Butternut Squash Pasta
Yield: 4
Ingredients: 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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Aug 4, 2016

4Servings

Ingredients

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

Preparation

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.