Goofy noodles, fancy bacon, & squash? I’m in.

Bought some Campanelle because boxes of pasta were cheap, and it looked neat.

I looked for a campanelle recipe online, & this popped up:

http://www.barillaus.com/Recipes/Campanelle-with-Butternut-Squash-Crispy-Italian-Pancetta-and-Balsamic-Vinegar.aspx

I love all of these ingredients, but I may lose the onion or substitute garlic… Campanelle with Butternut Squash, Crispy Italian Pancetta and Balsamic VinegarINGREDIENTS

• 1 BOX Barilla Campanelle

• 1/3 CUP Italian Pancetta, Julienne

• 1/4 CUP Extra Virgin Olive Oil

• 1/2 CUP White Onion, Chopped

• 1 POUND Butternut Squash, Peeled, Cubed

• TO TASTE Salt

• TO TASTE Black Pepper, Freshly Ground

• 1 SPRIG Fresh Rosemary

• 1 1/2 CUP Chicken Broth

• TO TASTE Balsamic Vinegar

COOKING INSTRUCTIONS

1. SAUTÉ pancetta in a large skillet over medium- high heat until crispy. Drain excess fat.Set aside.

2. HEAT olive oil in the same skillet over medium heat. Add onions and rosemary, sauté until golden.

3. ADD the butternut squash and the chicken broth. Simmer for 10-15 minutes or until the squash gets soft.

4. 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.

5. COOK pasta according to directions and toss with the sauce.

6. TOP the pasta with pancetta , drizzle with Balsamic vinegar.

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