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Cellentani with Butternut Squash and Crispy Italian Pancetta (Cellentani con la Zucca e Pancetta Croccante)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Cellentani
1/4 cupextra virgin olive oil
1/2 cupwhite onion, chopped
1 poundbutternut squash, peeled, cut into small cubes
2 cupschicken broth
1 sprigfresh rosemary
to tastesalt
to tastefreshly ground black pepper
2 ouncesItalian pancetta, cut into strips
1/3 cupParmigiano cheese, freshly grated


BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add onion and saute 3 to 4 minutes.
ADD butternut squash, broth and rosemary and bring to a simmer. Cook 20 to 25 minutes or until squash is tender.
SEASON mixture with salt and pepper. Discard rosemary. Place 1 1/2 cups squash mixture into a ablender and process until smooth. Return mixture to skillet, mix puree well with remaining squash and set aside.
COOK pasta according to package directions. While pasta is cooking, heat sauce through.
SAUTE pancetta until crisp in a small non-stick skillet over medium heat. Set aside.
DRAIN pasta reserving 1/2 cup pasta cooking water. Immediately add hot pasta to sauce mixture, adding pasta water as needed to thin sauce. Mix well. Transfer to a serving platter or bowl; sprinkle with Parmigiano cheese and pancetta




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