Fresh Pasta with Squash and Pancetta

Here is a simple and delicious recipe. At this time of year, there is nothing better than a comforting pasta dish to get you through the winter.

Here is a quick and easy recipe: fresh pasta with squash and pancetta.

Originally from Italy, pancetta is a spicy, salted and dried pork belly sausage.

You are spoiled for choice when it comes to squash: butternut squash, pumpkin, spaghetti squash, butternut squash from Provence…

The preparation time is 20 minutes and the cooking time is 10 minutes.

Ingredients for 4 persons:

• 250 g squash, peeled and seeded
• 350 g fresh Lanza pasta
• 140 g pancetta
• 2 tablespoons of heavy cream
• 1 onion
• salt and pepper

1. Cut the squash into cubes and cook in a pot of boiling water until tender. Puree and set aside.
2. Cut pancetta into slices and dry roast in a pan, then melt onion cut into rings.
3. Cook the pasta and drain, reserving a ladleful of cooking water to add to the squash purée.
4. Stir the cream into the purée and season with salt and pepper. Return the pasta to the pan with the squash sauce and reheat.
5. Arrange pasta on plates, sprinkle with pancetta and melting onions.

Enjoy your meal!