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

  • 330
  • 50.0g
  • 10.0g
  • 10.0g
  • Prep
  • Cook
  • Skill


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

Made with



  1. 1
    Sauté pancetta in a large skillet over medium- high heat until crispy
  2. 2
    Drain excess fat
  3. 3
    Set aside
  4. 4
    Heat olive oil in the same skillet over medium heat
  5. 5
    Add onions and rosemary, sauté until golden
  6. 6
    Add the butternut squash and the chicken broth
  7. 7
    Simmer for 10-15 minutes or until the squash gets soft
  8. 8
    Discard the rosemary
  9. 9
    Season with salt and pepper
  10. 10
    Process half of the sauce in the blender until smooth
  11. 11
    Thin sauce with more chicken broth if desired
  12. 12
    Return sauce to pan
  13. 13
    Cook pasta according to directions and toss with the sauce
  14. 14
    Top the pasta with pancetta, drizzle with Balsamic vinegar

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