4 oz diced pancetta or bacon
1 tbsp olive oil
1 shallot, sliced
1/2 cup of white wine
2 cloves garlic, minced
4 cups cubed butternut squash
Red pepper flakes, to taste
1 32 oz box Pacific Foods Organic Chicken Bone Broth
1 lb whole wheat spaghetti, broken in half
6 cups chopped kale
2 heaping tbsp mascarpone cheese
1/2 cup grated parmesan cheese
2 tbsp basil, roughly chopped
Salt and freshly ground black pepper, as needed
Heat a 5.5 qt dutch oven or a heavy bottomed pot over medium heat and add the pancetta. Cook until the pancetta becomes crispy. Remove with a slotted spoon (reserving the rendered fat in the pan) and set aside.
Add the olive oil, shallot and garlic to the pot. Cook until fragrant, about 1 minute. Add the cubed butternut squash and season with red pepper flakes and salt and pepper. Add the bone broth, wine and spaghetti and raise heat to high. Cover pot and bring to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
When the bone broth reaches a boil, uncover pot and reduce heat to medium. Cook for about 5 minutes, stirring frequently.
Add kale and continue to cook for about 5 minutes more, or until most of the bone broth has absorbed, the pasta is tender and a creamy sauce is coating the pasta.
Remove from heat and stir in mascarpone, parmesan cheese and crispy pancetta. Check for seasoning once more, adding red pepper flakes and salt and pepper to taste. Sprinkle with fresh basil and enjoy!