Butternut Squash Pasta with Brown Butter and Brie
The Hubs likes this one because I mix the butternut squash pasta noodles with traditional pasta as well. Topped with brown butter and melty brie cheese, this is a super satisfying fall pasta dish.
angel hair pasta
salt and pepper
Cook the pasta in a large pot of salted, boiling water according to package directions. Drain and set aside.
Peel and halve the butternut squash. Remove seeds. Spiralize one half. Reserve other half for another use.
In a large skillet over medium heat. Cook pancetta until crispy. Remove and place on a paper towel to absorb excess oil.
In the same skillet, melt butter and cook until it begins to foam. Add spiralized butternut squash and rosemary. Cook for 1-2 minutes until just softened. Add pasta, nutmeg, salt and pepper.
Divide mixture between 4 bowls and top each with a 1 oz slice of brie cheese and 1/4 of the pancetta.