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

Blue Box Campanelle

Made with

Barilla Campanelle
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  • Barilla Campanelle with Butternut Squash Crispy Italian Pancetta Balsamic Vinegar
  • Prep
  • Cook
  • Skill
    Casual
  • 330
    Calories
  • 50.0g
    Carbohydrate
  • 10.0g
    PROTEIN
  • 10.0g
    FAT

Ingredients

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

Instructions

  • Sauté pancetta in a large skillet over medium- high heat until crispy
  • Drain excess fat
  • Set aside
  • Heat olive oil in the same skillet over medium heat
  • Add onions and rosemary, sauté until golden
  • Add the butternut squash and the chicken broth
  • Simmer for 10-15 minutes or until the squash gets soft
  • Discard the rosemary
  • Season with salt and pepper
  • Process half of the sauce in the blender until smooth
  • Thin sauce with more chicken broth if desired
  • Return sauce to pan
  • Cook pasta according to directions and toss with the sauce
  • Top the pasta with pancetta, drizzle with Balsamic vinegar
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