Butternut Squash and Pancetta Orecchiette

SPOON FORK BACON
17Ingredients
40Minutes
880Calories

Ingredients

US|METRIC
  • 1 pound orecchiette pasta
  • 3 1/2 tablespoons extra virgin olive oil
  • 2 ounces pancetta (diced)
  • 1 shallot (diced)
  • 1 carrot (medium, peeled and diced)
  • 1 celery stalk (peeled and diced)
  • 1 garlic clove (minced)
  • 2/3 cup white wine
  • 1 1/2 cups butternut squash (peeled and diced)
  • 10 saffron (threads)
  • 1 tablespoon thyme (minced)
  • 2 teaspoons chives (thinly sliced)
  • 2 egg yolks
  • 1 cup pasta water
  • 1/2 cup pecorino romano (grated, plus more for garnish)
  • salt
  • pepper
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    NutritionView More

    880Calories
    Sodium34% DV820mg
    Fat43% DV28g
    Protein67% DV34g
    Carbs39% DV117g
    Fiber28% DV7g
    Calories880Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol160mg53%
    Sodium820mg34%
    Potassium900mg26%
    Protein34g67%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate117g39%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A200%
    Vitamin C30%
    Calcium45%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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