Cook the Pancetta: Add two packages of Citterio Smoked Pancetta to a large dutch oven over medium low heat. Cook, stirring occasionally, until browned and crisp. (About 5-6 minutes – see photos above for reference of what it looks like once cooked!). Spoon the pancetta onto a paper towel-lined plate to drain. No need to clean out the pan – we want some of that smoky flavor for our sauce!
Make the Butternut Squash Sauce: Add the butter to the same dutch oven, and melt over medium heat. Add the onion and garlic, and a few sprigs of fresh thyme and sage. Sautee, stirring, until the onion is softened and translucent. Add the broth, butternut squash, the dried sage & thyme, and the salt & pepper. Bring this mixture to a boil. Once the pot is boiling, reduce the heat to low and let everything simmer for 10-16 minutes. Check that the squash is tender enough to blend by poking it with a fork or knife – it should pierce easily. Discard the herb sprigs.
Transfer this mixture to a blender and add the milk. Blend until smooth and creamy. Return to the pot, over medium heat.
Add your cheese, a few handfuls at a time, and stir between each to help it melt into the sauce. Taste and add any extra seasoning as desired.
Put it all Together: Reserve a bit of pasta water, and drain the pasta – don’t rinse it. Add the drained pasta into the pot of sauce, and stir to get it all coated up! Add a little pasta water if needed to thin the sauce out a smidge so it can coat the pasta easily.
Serve and Store: Serve with plenty of pancetta and a sprinkle of parmesan on top. This pasta is best the first day, but leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat with a little milk to help loosen the sauce back up.