INGREDIENTS
6 oz rigatoni
1/4 lb guanciale, cut into 1/4 inch cubes
1 cup butternut squash, peeled and cut into 1/2-inch cubes
1 tbsp olive oil
1 tbsp fresh mint, chiffonade
1 medium yellow onion, thinly sliced
1/2 cup parmesan, finely grated, plus more for serving
1/2 tsp chili flakes
Coarse black pepper
METHOD
- Preheat oven to 425 degrees F.
- Toss squash with olive oil and place on a small foil-lined baking sheet. Season with salt and pepper and roast until soft and lightly browned, about 20 minutes.
- Meanwhile, add guanciale to a cold, deep skillet and bring to medium heat. Cook until golden and brown, but not burnt! About 5-7 minutes. Make sure not to discard any cooking fats.
- Add onion to the pan and cook for 7 minutes, until caramelized and soft. Season with a generous crack of coarse black pepper.
- As that’s cooking, set a large pot of heavily salted water to boil. Once boiling, add pasta and cook until al dente. Reserve 1 cup of pasta cooking water.
- Add cooked squash to skillet with guanciale and onion, along with 2/3 cup pasta cooking water. Bring to medium heat, and let bubble until sauce has thickened and half of the liquid has cooked off—about 3-5 minutes. You want to make sure the fat from the Guanciale and the water emulsify to create a silky sauce.
- Add pasta into skillet, toss until combined, then add cheese. Stir vigorously to make sure the cheese incorporates into the sauce and thickens the pasta. If it’s too thick or dry, add an extra splash of cooking water. The sauce should be glossy.
- Add mint, chili flakes, and another crack of black pepper, and serve with additional freshly grated parmesan.
