Elbows with Brown Butter-Sage Sauce, Squash & Pancetta – Carbe Diem
Our Carbe Diem elbow pasta served with earthy brown butter sage sauce topped with squash and crisp pancetta. A sophisticated yet comforting dish.
Ingredients
- 16 ounces pre-cut butternut squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, plus more as needed
- ½ teaspoon ground pepper, plus more as needed
- ½ cup hazelnuts
- 12 ounces Carbe Diem™ Elbows
- 4 ounces pancetta, diced
- ½ cup butter
- 8 sage leaves
- ½ cup grated Parmesan cheese
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