-
1
Heat a cast iron skillet over medium high heat.
-
2
Cook the diced pancetta in the hot pan for about 6-8 minutes, until cooked through and crispy.
-
3
Remove it with a slotted spoon and set it aside.
-
4
Drain half of the rendered fat out of the pan and then put the pan back on the heat.
-
5
Add the butternut squash cubes.
-
6
Let them get soft and fragrant for a couple of minutes, picking up that gorgeous flavor of the pancetta fat.
-
7
Pour in the chicken stock to deglaze the pan and scrape up any brown bits.
-
8
Then add the milk, sage leaves, garlic clove, salt, crushed red pepper and dried onion.
-
9
Bring the mixture to a low boil, then reduce it to simmer for about 15 minutes.
-
10
The butternut squash should get really tender.
-
11
When the time is up, take the pan off of the heat to let it cool for 2-3 minutes.
-
12
While the sauce cooks, get a large pot of water on the stove to boil for the pasta and salt it generously.
-
13
Cook the fettuccine until tender for about 8-10 minutes.
-
14
When the sauce mixture has cooled, transfer it to a blender and puree it thoroughly until smooth.
-
15
Always be careful putting hot liquids in a blender
-
16
Pour it back into the pan and warm it up over medium low heat.
-
17
Stir the reserved diced pancetta and let the mixture bubble for a couple of minutes.
-
18
The fettuccine should be done at this point.
-
19
Drain it and pour it into the pan of sauce.
-
20
Toss it all thoroughly together and let the fettuccine absorb the flavors of the sauce for a minute or two.
-
21
Take the pan off of the heat.
-
22
Just plate the pasta and serve with parmesan on top.
-
23
Crusty bread is amazing with it to mop up any leftover sauce.
-
24
Enjoy!
