Serves: 6-8

Prep: 35 minutes

Cook: 20 minutes

  • 1 lb. Short pasta or gnocchi – cooked

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Butter

  • 1 C. Chopped Pancetta – chops easier if partially frozen!

  • 1 Medium Onion – chopped

  • 2 Cloves Fresh Garlic – chopped finely

  • 2 Tbsp. Flour

  • 3/4 C. White Wine or Dry Vermouth

  • 2 C. Half and Half or heavy cream – warmed

  • 1 C. Grated Fontina

  • 1 C. Grated Sharp White Cheddar

  • 1/2 C. Grated Parmigiano-Reggiano or Asiago Cheese

  • 1/2 C. Sliced Black Olives

  • 1/2 C. Chopped Fresh Basil

  • 2 C. Chopped Fresh Butternut Squash

  • 1/2 C. Sliced almonds

  • 1 C. Fresh White Breadcrumbs (not dried)

  • Drizzle of White Truffle Oil or Extra Virgin Olive Oil


  1. Roast the Butternut Squash tossed with a little olive oil, salt and pepper at 400 degrees for 15-20 minutes until fork tender. Set aside.

  2. Cook pancetta in oil and butter until just crisp.

  3. Add onion and cook until tender.

  4. Add garlic and cook another minute – do not burn garlic!!

  5. Add the flour and, stirring, cook the rawness out for a couple of minutes.

  6. Add the wine – cook a couple of minutes at medium high. It will thicken.

  7. Reduce heat a little and add the cream, stirring until it thickens again.

  8. Add the cheeses and melt in, stirring. Taste for seasoning. I like freshly ground pepper and Kosher salt.

  9. Add the olives, basil, squash and seafood, if using. Stir in.

  10. Toss the pasta with this sauce fully incorporating it. Use ALL of the sauce as you want it very “saucy and cheesy”.

  11. Pour into a buttered baking pan or individual baking dishes and sprinkle with breadcrumbs and sliced almonds.

  12. Bake at 350 degrees for about 20 minutes until cheese is melted.

  13. Pop under the broiler  for a minute if it is not golden brown on top from baking.

  14. Drizzle with the white truffle oil – just a bit as a little goes a LONG way with this pretty amazing addition! — or drizzle with Extra Virgin Olive Oil.

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