Alfredo faces stiff competition from this fettuccine with fontina cheese sauce and roasted butternut squash.
1 lb. cubed butternut squash
3 tbsp. extra-virgin olive oil, divided
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. freshly grated Parmesan, plus more for serving
9 oz. shredded fontina
- Preheat oven to 400°.
- Spread butternut squash in a single layer on a large baking sheet. Toss with 2 tablespoons olive oil until evenly coated and season with salt and pepper. Bake until tender, 28 to 30 minutes.
- In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
- 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 tablespoon olive oil. Stir in garlic and cook until fragrant, about 1 minute. Pour in chicken broth and heavy cream and bring to a simmer, then stir in Parmesan and 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 with salt and pepper.
- Top each serving with a piece of sage and more Parmesan (if desired).