Creamy Butternut, Bacon, and Lentil Pappardelle


SourceRecipe from
Prep time
Cooking time35 minutes
Total time35 minutes


A delicious use of autumn squash! 


6 slices
bacon (thick cut, chopped)
leek (cleaned, trimmed and sliced)
2 cloves
garlic (minced)
2 1/2 cups
squash, butternut (cut into 1-inch pieces)
1/4 teaspoon
black pepper, ground
1/4 teaspoon
nutmeg (freshly grated)
1 cup
half & half (or heavy cream)
1 cup
cheese, parmigiano-reggiano (freshly grated)
8 ounces
pasta, pappardelle


Bring a large pot of salted water to a boil. Cook pasta until al dente (a few minutes), drain, and set aside.

Heat a large skillet over medium heat and add the bacon. Cook until most of the fat is rendered and the bacon is almost crispy, then add the leeks and stir to coat. Cook for 5 minutes. Stir in the garlic and butternut squash along with the pepper and nutmeg. Toss the squash well to coat it in the bacon fat, then cover the skillet and cook for 5 to 6 minutes, until the squash is just tender.

With the heat on low, stir in the half and half and the cheese. Cook and stir until the cream is just warmed, then stir in the cooked pasta. Toss the ingredients together to coat evenly. Adjust seasoning if desired. Serve immediately!