This fettuccine with fontina cheese sauce and roasted butternut squash is serious competition for alfredo.
Yield: 4–6 servings
1 lb. cubed butternut squash
extra-virgin olive oil
Freshly ground black pepper
12 oz. fettuccine
4 slices bacon, chopped into 1″ pieces
6 sage leaves
2 cloves garlic, minced
1/3 c. chicken broth
2/3 c. heavy cream
1/4 c. grated Parmesan, plus more for serving
9 oz. fontina, shredded
Preheat oven to 400 degrees F.
Spread butternut squash in a single layer on a large baking sheet. Toss with about 2 tablespoons olive oil until evenly coated. Season with salt and pepper. Bake until tender, about 25 to 30 minutes.
In a large pot of salted boiling water, cook fettuccine according to al dente package directions. Drain and reserve 1/2 cup pasta water.
Meanwhile, fry bacon in a large skillet over medium heat until crispy. Drain bacon but reserve bacon fat in the pan. Add sage to the pan and fry until crispy, about 1 minute per side. Turn off heat and wipe skillet clean.
Add remaining olive oil. Stir in garlic and cook until fragrant, about 1 minute. Pour in chicken broth and heavy cream and bring to simmer. Stir in Parmesan, then cooked fettuccine. Add fontina and toss until cheese is melted and sauce coats the pasta. Stir in pasta water to loosen sauce if needed. Add butternut squash and bacon and toss to combine. Season to taste with salt and pepper.
Top each serving with a piece of sage and more parmesan (if desired).