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This Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli is the perfect fall pasta recipe! Tender roasted broccoli and butternut squash is tossed with crispy pancetta and cooked orecchiette pasta in a simple garlicky parmesan cream sauce. Serve it topped with extra parmesan cheese and toasted pine nuts. Yields 4 to 6 servings depending on serving sizes.
Happy Monday! I hope you all are recovering well after yesterday’s game and food coma? I’ll be honest, today I have zero desire to shop for food, cook food or even look at food. I’m food-ed out. Like big time. Dinner tonight might be grilled cheese.
Thinking that you may be feeling the same, I wanted to share an easy, scrumptious and light pasta dish for days when you just can’t even.
What I love most about this orecchiette pasta dish is that if you’re in a time crunch, you can totally grab the pre-chopped/diced/measured stuff. For example, in the produce section at my local grocery store, they have a section of fresh short-cut ingredients that are either already diced, sliced or pre-cut. Which I take full advantage of from time to time, and this recipe is one I can use those in.
To Make This Orecchiette Pasta You Will Need:
- butternut squash – Dice this pretty small and uniform so they will cook evenly.
- broccoli florets – Cut the broccoli so you have small bite-size broccoli.
- olive oil – Use one that is safe for high temp cooking/roasting.
- kosher salt – Softens the vegetables while roasting while enhancing the flavor.
- fine sea salt – Used for seasoning pasta water.
- orecchiette pasta (dried) – This is a small pasta that is the shape of “little ears”.
- diced pancetta – Adds texture along with rich flavor.
- butter – Lends fat and flavor.
- garlic (fresh) – Lends distint punchy flavor.
- thyme (fresh) – Lends subtle earthy flavor.
- dry white wine – Like sauvignon blanc or chardonnay.
- heavy cream – The base of the cream sauce.
- parmesan cheese – Adds distinct nutty and cheesy flavor.
- freshly ground black pepper – Lends distinct bite and flavor.
- nutmeg – This is optional, but highly recommended as it adds warmth and flavor.
- toasted pine nuts – For serving.
Roast the Veggies:
Preheat your oven to 425℉ (or 220℃).
Place 12 ounces butternut squash that has been diced small (around the same size as cubed pancetta) and 6 ounces broccoli florets on two separate rimmed, quarter baking sheets. Then drizzle with a little olive oil and season with kosher salt.
Roast the squash for about 20 minutes rotating the pan halfway during roasting. After the first 5 minutes, slide the pan with the broccoli into the oven to roast alongside the squash.
Once done, check the squash by inserting a toothpick (it should effortlessly pierce through the squash), then remove the pans and set off to the side.
Cook the Pasta and Crisp the Pancetta:
While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta. Stir often and cook according to package directions. I time this so the pasta is done cooking when the sauce is done.
Meanwhile, add 4 ounces pancetta to a large 12-inch skillet and heat on medium.
Cook for about 10 minutes or until the pancetta is crispy.
Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.
Make The Sauce:
To the pancetta fat in the pan, add 2 tablespoons butter, 3 cloves minced fresh garlic and 1/2 teaspoon fresh thyme leaves. Stir and cook 1 minute.
Once the garlic is sautéed, pour in 1/4 cup dry white wine. Bring to a simmer and cook until reduced by half.
Then pour in 3/4 cup heavy cream and add in 1/4 cup grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly.
Once thickens slightly, reduce heat to low and season with freshly ground black pepper and 1/8 teaspoon freshly grated nutmeg.
To the sauce add, the drain cooked pasta, roasted butternut squash, broccoli and pancetta.
Toss well to combine. Taste and season with salt if desired.
Divide the pasta among 4 to 6 bowls or plates and sprinkle with toasted pine nuts and parmesan cheese.
This orecchiette pasta is inspired by a dish I had in Utah in 2016 – thanks to Chef Tony from Kroger! It’s wonderful as a light main dish served with a simple arugula or kale salad and torn crusty bread but can also be enjoyed as a side dish to grilled chicken, steak or salmon.
For More Pasta Recipes Click Here!
Enjoy! And if you give this Orecchiette Pasta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli
- 12 ounces butternut squash, diced small
- 6 ounces broccoli florets
- olive oil
- kosher salt
- fine sea salt, for pasta water
- 1/2 pound orecchiette pasta
- 4 ounces diced pancetta
- 2 tablespoons butter
- 3 cloves fresh garlic, finely chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/4 cup dry white wine, like sauvignon blanc
- 3/4 cup heavy cream
- freshly ground black pepper, to taste
- 1/8 teaspoon nutmeg, freshly grated is best
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/4 cup toasted pine nuts, (see notes for instructions)
Roast The Squash and Broccoli:
Bring a pot of water to boil and crisp the pancetta:
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While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta, stir often and cook according to package directions. I time this so the pasta is cooked when the sauce is done.
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Meanwhile, right after to turn your heat on for the water, add the pancetta to a large 12-inch skillet and heat on medium. Cook for about 10 minutes or until the pancetta is crispy. Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.
Make The Sauce:
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To the pancetta fat in the pan, add the butter, garlic and thyme leaves. Stir and cook 1 minute. Once the garlic is sautéed, pour in the dry white wine. Bring to a simmer and cook until reduced by half.
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Then pour in the heavy cream and add 1/4 cup of the grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly. Turn heat down to low and season the sauce with freshly ground black pepper and freshly grated nutmeg.
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Next add in the drain cooked pasta, roasted butternut squash and broccoli and the pancetta. Toss to combine and test to see if it needs salt.
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Divide the pasta among 4 bowls or plates and sprinkle with toasted pine nuts and 1 tablespoon parmesan cheese.
Toasting Pine Nuts: Add pine nuts into a small dry skillet. Heat on medium to medium-low until fragrant and lightly golden brown. About 8 minutes.
Serving: 1serving, Calories: 473kcal, Carbohydrates: 40g, Protein: 13g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 324mg, Potassium: 503mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6846IU, Vitamin C: 38mg, Calcium: 149mg, Iron: 2mg
This recipe was originally posted on February 6th, 2017 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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