Culture Pasta Recipes Recipes

Butternut Squash and Pancetta Rigatoni – Recipe

This creamy butternut squash sauce is the perfect fall meal with lots of black pepper and pancetta!

Roasted butternut squash makes an outstanding sauce. This dish looks like carbonara but instead of egg, it’s made with butternut squash, burrata and a splash of cream! It has delicious fall flavors, lots of black pepper and smoky pancetta. I love it served with rigatoni but any pasta would be delicious!


  • 1 lb rigatoni
  • 1 small or 1/2 large butternut squash
  • 4 oz pancetta, diced
  • Burrata
  • 2 tablespoons heavy cream
  • 2 tablespoons grated Parmigiano-Reggiano
  • Pinch of red pepper flakes
  • Pinch of nutmeg
  • Pinch of all spice
  • Salt and black pepper to taste


  1. Preheat oven to 400 F.
  2. Cut butternut squash in half, lengthwise. Scoop out seeds and place inside facing up in a roasting dish or dutch oven with about an inch of water at the bottom of the dish. Season with a pinch of nutmeg, a pinch of all spice and a pinch of kosher salt. 

3. Roast squash for 45 minutes to an hour. You can use any extra squash to make my delicious butternut squash risotto as well!
4. Bring a large pot of salted water up to a boil and cook pasta until al dente. Reserve a cup of the pasta water before draining.
5. Cook pancetta in a saute pan until browned and crispy. Place on paper towels to drain. 
6. Meanwhile, remove squash skin and add the rest to a food processor along with the burrata and cream. Blend until smooth.
7. Add squash sauce, a generous splash of the pasta water, rigatoni and Parmigiano to the large pot and stir to combine. Add pancetta then salt and black pepper to taste along with a pinch of the red pepper flakes. Stir until sauce is completely coating the pasta.
8. Serve with more black pepper and Parmigiano and enjoy!

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