Preparation

1. Preheat oven to 375F. Place butternut squash on a foil lined baking sheet, face down and roast in oven until tender and a paring knife pierces skin easily, about 1 hour.
2. Meanwhile, heat a large wok or skillet over medium heat. Add pancetta, and cook until fat is rendered and pancetta cubes are browned and crispy on the outside. Remove pancetta cubes and set aside on a paper towel lined plate to drain. Remove rendered fat from pan and reserve 2 tablespoons for later use. Wipe pan clean with a paper towel.
3. Scoop contents of cooked butternut squash into a blender or food processor and puree until very smooth. Reserve 1 ½ cups of squash puree and set aside any remaining for another use.
4. In a small bowl, whisk together reserved butternut squash puree, heavy cream, sage (or Italian seasoning if using), ½ cup parmesan, 2 tablespoons reserved pancetta fat, and black pepper until smooth. Season to taste with more kosher salt if needed.
5. In a large pot, bring 4 quarts of water and 2-3 tablespoons of kosher salt to a boil. Boil pasta until al dente according to directions on package. Drain, reserving about 2 cups pasta water.
6. Return wok or skillet to medium heat. Add squash mixture and gently heat until just warmed through and beginning to simmer. Add hot, drained, pasta directly to sauce along with about 1 cup starchy pasta water. Stir vigorously to combine pasta and sauce, adding more pasta water if needed to create a creamy, cohesive sauce.
7. Divide into bowls and top with pancetta cubes and more parmesan if desired.