Brown butter and sage pasta (with butternut squash and pancetta)

This recipe has some really classic fall flavors all put together into one dynamic and flavorful dish. I rarely have time to make the pasta homemade, so instead I buy fresh store bought pasta (in the refrigerated section) and it turns out delicious. I’ve even made a version using butternut squash ravioli  (seasonal at Aldi) with the same sauce and it’s great too! Enjoy 

Brown butter and sage pasta (with butternut squash and pancetta)

Ingredients:

• Fresh strozzapreti or bucatini or fusilli (or store bought fresh pasta works too)

• 4 large eggs

• 3 cups sifted flour

• 1 Tbsp water

• 1 tsp salt

• 2 Tbsp Kosher salt

• Butternut squash

• 4 Tbsp butter

• 2 oz olive oil

• 1 cup grated parmigiano

• ½ lb pancetta

• Sage

• Balsamic glaze

Directions:

1. Place flour and salt in mixer bowl. Attach flat beater. Turn to speed 2 and gradually add eggs and 1 Tbsp water. Mix for 30 seconds.

2. Stop the mixer and exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes.

3. Let dough rest for 20 minutes.

4. Preheat oven to 400°F.

5. Pick sage leaves from stem. Set aside.

6. Dice pancetta into ¼ inch dice. Set aside.

7. Peel and seed squash. Dice into ½ inch cubes.

8. Line sheet tray with aluminum foil. Place diced squash on aluminum foil lined sheet tray and drizzle with half of the olive oil (1 oz) and season with salt and pepper.

9. Place in oven and bake for 15-20 minutes or until cooked to your liking. Once done, remove and set aside.

10. Remove dough from bowl and place on a clean surface.

11. Dough may appear crumbly. Hand knead for 30 seconds to 1 minute or until dough is smooth, pliable and holds together in a ball.

12. Form walnut-sized pieces and extrude pasta into desired shape (bucatini- speed 10). Separate and dry as desired.

13. Fill 6 qt. pot ⅔ of the way with water. Heat water over high heat, bring to a rolling boil.

14. Heat remaining olive oil (1 oz) in a medium sauté pan over medium heat. Add the diced pancetta and cook over medium heat, stirring often until crispy (6-10 minutes depending on size of the dice). Once pancetta is crispy, place in a bowl and set aside.

15. In same pan, heat butter over medium heat. Stir or swirl occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to swirl pan throughout the cooking process. The color of the butter will change from yellow to tan to golden brown. The butter is ready when you smell the nutty aroma. Turn off heat.

16. Add sage, pancetta, and squash to brown butter.

17. Add 2 Tbsp of Kosher salt to boiling water.

18. Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

19. Cook pasta ~3 minutes or until desired al dente.

20. Strain pasta (save a little pasta water, you may need it for the sauce) and add noodles to the sauce.

21. If pasta appears to be dry, you may add a few Tbsp of pasta water.

22. Add salt and pepper to taste.

23. Transfer to pasta dish and garnish with parmigiano and balsamic glaze.