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Barilla Campanelle with Butternut Squash, Crispy Italian Pancetta & Balsamic Vinegar


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Barilla Campanelle with Butternut Squash, Crispy Italian Pancetta & Balsamic Vinegar
PREPARATION TIME
45 minutes

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 330
CARBOHYDRATE: 50.0g
PROTEIN: 10.0g
FAT: 10.0g

TYPE OF RECIPE
Pork


Ingredients for 8 people


1 BOX Barilla Campanelle
1/3 CUP Italian Pancetta (May Substitute Bacon) Julienne
1/4 CUP Extra Virgin Olive Oil
1/2 CUP White Onion Chopped
1 POUND Butternut Squash Peeled Cubed
1 SPRIG Fresh Rosemary
1 1/2 CUP Chicken Broth



Preparation 15 minutes preparation + 30 minutes cooking
1. SAUTÉ pancetta in a large skillet over medium- high heat until crispy

2. Drain excess fat

3. Set aside

4. HEAT olive oil in the same skillet over medium heat

5. Add onions and rosemary, sauté until golden

6. ADD the butternut squash and the chicken broth

7. Simmer for 10-15 minutes or until the squash gets soft

8. DISCARD the rosemary

9. Season with salt and pepper

10. Process half of the sauce in the blender until smooth

11. Thin sauce with more chicken broth if desired

12. Return sauce to pan

13. COOK pasta according to directions and toss with the sauce

14. TOP the pasta with pancetta, drizzle with Balsamic vinegar