Rachael's Pasta with Bacon and Butternut

• 2 tablespoons olive oil
• ⅓ pound meaty bacon or pancetta, finely diced
• ¾-1 pound butternut squash or pumpkin, diced ¼-inch
• Salt and pepper
• ⅛ teaspoon nutmeg, grated
• 7-8 leaves sage, finely chopped
• 2 shallots, finely chopped
• 2 fat cloves garlic, chopped
• ½ cup white wine
• 1 ½ cups chicken stock
• ½ cup peeled hazelnuts or walnuts
• 1 pound Gigli Toscani/Campanelle or other short pasta
• 2 tablespoons butter
• 1 cup grated Parm or Pecorino cheese
• Minced chives, to serve

Heat a large pot of water to a boil for the pasta.

Heat a large skillet over medium-high heat with olive oil, 2 turns of the pan, add the bacon or pancetta and render 2 minutes, add the squash and season with salt, pepper, nutmeg, sage and soften 5 minutes, add shallots and garlic and cook 2 minutes more, add wine and let it absorb. Add stock and reduce heat to low.

Toast nuts in a small pan over medium heat on stovetop or use a toaster oven or oven at 350˚F. Chop nuts.

Add salt to pasta water to season, add pasta and cook about 1 minute less than package directions for al dente, reserve about half a mug, ½-3/4 cup starchy water, drain pasta..

Add the pasta and butter to squash and toss with cheese, using water as needed to keep pasta from drying out; toss a full minute. Adjust seasoning and serve pasta in shallow bowls topped with nuts and chives, pass more cheese at table.