Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
2. Heat a large skillet over medium high heat. Add pancetta and cook until brown and crispy, about 4-6 minutes; set aside. Reserve excess fat in the skillet.
3. Heat olive oil with reserved excess fat. Add sage and cook until crisped, about 3-5 seconds; set aside.
4. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
5. Stir in butternut squash puree and 1/2 cup reserved pasta water. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low.
6. Working quickly, stir in pasta, Parmesan and egg, and gently toss to combine; season with salt and pepper, to taste. Add additional reserved pasta water, one tablespoon at a time, until desired consistency is reached.
7. Serve immediately, topped with pancetta and sage.