I hesitated to post this, because I hate when the picture is not up to my expectations. Pasta is one of the hardest foods for me to photograph. This dish, though, was too good not to share. The squash cooks down and becomes part of the sauce. The bacon adds a smoky flavor as well as an element of salt. The sage and green onion gives the pasta a fresh element. Everything combines to make this a comforting, satisfying dish.
adapted from Cook’s Illustrated
- Cook bacon in a large skillet over medium heat until crisp. Add 2 Tbs of the sage, and cook for another minute. Remove bacon and sage to a plate, keeping as much of the bacon drippings in the pan as possible. Set aside bacon-sage mixture.
- Turn heat to high. Add the squash in an even layer and cook until the squash begins to brown. Continue cooking, stirring occasionally, until the squash is spotty brown on all sides. This should take from 10-15 minutes total. Add butter and let it melt. Add ¾ of the scallions, nutmeg, and rest of the sage. Season with salt and pepper. Cook until scallions are softened, another minute or two. Add broth and bring to a simmer. Turn down heat to medium and cook until the squash is tender, another 3-4 minutes.
- Meanwhile, cook pasta to al dente. Drain, reserving ¼ c of pasta water. Return pasta to pot used to cook it. Add the squash mixture, Parmesan cheese, lemon juice, and bacon-sage mixture. Use pasta water to help the sauce adhere to the noodles (if necessary). Garnish with additional Parmesan cheese if desired.