Cozy • Elevated West‑Coast Comfort
Enjoy this Pancetta & Butternut Squash Pasta! A cozy, creamy pasta layered with sweet roasted butternut squash, crisp pancetta and delicious Parmesan. It’s rustic, warm and deeply comforting — the kind of elevated home‑cooking Tori Wesszer is known for. A dish that is perfect for Autumn.
Prep 15 min Cook 30 min Serves 4
Ingredients
3 cups butternut squash, diced
1 tbsp olive oil
to taste salt & pepper
12 oz pasta (penne, rigatoni, or fettuccine)
6 oz pancetta, diced
2 cloves garlic, minced
1 tbsp butter
1 cup heavy cream
1 cup whole milk
1 cup Parmesan, freshly grated
1/2 tsp nutmeg
to taste black pepper
1/4 cup reserved pasta water (optional)
handful fresh parsley, chopped
Instructions
- Roast the squash
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender. - Cook the pasta
Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain. - Crisp the pancetta
In a large skillet, cook pancetta until crisp. Remove pancetta and leave drippings in the pan. - Build the sauce
Add butter to the pancetta drippings. Sauté garlic for 1 minute. Pour in cream and milk. Add nutmeg, salt, and pepper. Simmer 3–4 minutes. - Add the cheese
Stir in Parmesan until melted and silky. Thin with pasta water if needed. - Combine
Add pasta, roasted squash, and pancetta to the sauce. Toss gently to coat. - Serve
Finish with parsley, extra Parmesan, and black pepper.
Beauty Benefits
- Butternut squash — beta‑carotene for glow + collagen support
- Pancetta — protein for hair + nail strength
- Parmesan — calcium for skin barrier support
- Olive oil — healthy fats for moisture and radiance
- Parsley — vitamin C for brightness
Health Benefits
- Balanced fats + protein for satiety
- Squash provides fibre + antioxidants
- Pancetta adds protein and flavour depth
- Parmesan offers calcium + umami
- Cream supports sustained energy
Storage
- Refrigerate: 3–4 days
- Reheat gently with a splash of milk or broth
- Not ideal for freezing (cream sauces separate)
Substitutions
- Pancetta → prosciutto, bacon, or turkey bacon
- Heavy cream → half‑and‑half or coconut cream
- Parmesan → Pecorino or Grana Padano
- Add‑ins: spinach, kale, toasted pine nuts, chili flakes
- Pasta: penne, rigatoni, fettuccine or orecchiette
History
Pancetta‑based pasta dishes have long roots in Italian cucina povera, where cured meats were used to add richness and depth to simple, comforting meals. As Italian cooking spread globally, pancetta became a beloved ingredient in creamy pasta dishes, adding savoury warmth and crisp texture.
Butternut squash entered the pasta world more recently, becoming a favourite in modern North American and West‑Coast cooking for its natural sweetness, velvety texture, and golden colour. Its ability to roast beautifully made it a staple in autumn comfort dishes — especially those that blend rustic simplicity with wellness‑forward ingredients.
Tori Wesszer’s influence shows up in the clean, approachable, family‑friendly structure of this dish: roasted seasonal produce, simple herbs and a creamy base that feels indulgent yet wholesome. Your version elevates it with editorial refinement — balancing richness with brightness and comfort with elegance.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
