1 box Penne 1 medium butternut squash ½ cup bacon ½ cup Parmigiano Reggiano cheese 2 tbsp parsley 1 sprig rosemary 1 clove garlic a few drops of aged traditional balsamic vinegar from Modena 1 leek Extra virgin olive oil to taste
Peel butternut squash and remove seeds. Cut half into 1/2-inch cubes. Cut bacon into thin strips. Chop rosemary, garlic and parsley separately. Heat oil in a pan and fry bacon until crunchy to remove all excess fat.
Stir in rosemary, garlic, parsley and butternut squash. When the vegetables are cooked, purée in a blender until creamy. Boil pasta in plenty of salted water according to package directions. Drain and toss with the prepared sauce.
Sprinkle with grated Parmigiano Reggiano and serve garnished with bacon and parsley. Sprinkle with a few drops of Traditional Balsamic Vinegar from Modena.