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Roasted Butternut and Bacon Pasta

This sauce pools nicely in the concave pasta rounds known as orecchiette, or "little ears." The sweet roasted squash, a perfect foil for the salty bacon, breaks down a little when it is tossed with the pasta, making the sauce taste really creamy and oh-so-exquisite. This is a favorite dish for serving at causal get-togethers with friends; it is both impressive and warming, especially on a chilly evening.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Roasted Butternut and Bacon Pasta
Review 1 for Roasted Butternut and Bacon Pasta
5 out of 5
5 out of 5
Merriam, KS
October 30, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Perfect Fall Pasta
October 30, 2013
Previous reviewer said it perfrecly, great for a rainy fall day. I've made it with and without pine nuts and with is better, but still really good without. Fresh parm is best, obviously, and you taste it here. Again, good with the container stuff, but great with fresh. Don't forget to save at least a cup of the pasta water! Very important for the sauce.
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Appearance