Categories: Pasta

Ingredients

• Kosher salt
• 8 oz. penne
• 1 small butternut squash
• 2 tbsp. olive oil
• 4 oz. pancetta, diced
• 3 garlic cloves, sliced
• 1/4 tsp red pepper flakes
• 1 tbsp. chopped fresh marjoram
• 1/4 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente. Reserve 1 cup cooking water, then drain.

2. Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4-5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 tsp salt. Cook, stirring, until the squash is just tender, 3-5 minutes.

3. Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1-2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the Parmesan.

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