I am not posting as much recently. Life is crazy busy but i promise to post whenever i can or whenever I come up with a new recipe!!! This one is a few weeks old but it was a goodie! Great if you want to stay away from a heavy cream sauce but since want that richness with Fettuccine!
1/4 Cup chopped panchetta (I used the cured kind)
1 Whole Butternut Squash, Peeled and cubed.
1 Cooking Onion, Chopped
2 Cloves Garlic, Minced
2 Cups chicken Stock
4 Sprigs Fresh Thyme, Leaves only
Fresh Parmesan Cheese (1/2 Cup)
Salt & Pepper
Red Chili Flakes
Fresh Sage Leaves
In a large saucepan cook your panchetta until crispy. Remove from pan and set aside
Using the same pan as the panchetta add about a tablespoon of olive oil and the onion, squash and garlic. Cook, stirring occasionally over medium heat.
Season with Salt, Pepper and your chili flakes. Continue to cook.
Once the onions are cooked through add your chicken stock and fresh thyme leaves. Bring to a boil and lower temperature to low. Allow to simmer until squash is soft and cooked through.
Once squash is cooked use a hand emersion blender to puree the sauce. You want it to be thick enough to coat the pasta. Add more stock if sauce is too thick.
Add your fresh Parmesan and stir until combined. Check for seasoning.
Toss your cooked fettuccine in the sauce.
Add your cooked panchetta
Serve with crispy fried sage leaves and fresh Parmesan