Pancetta, salt-cured pork belly, has a richness that is well balanced with the earthiness of squash in this pasta dish.

While cooking pasta, sauté pancetta, shallots and garlic in about 1 tablespoon extra virgin olive oil over medium-high heat. When pancetta is just beginning to brown, add the butternut squash and continue cooking until squash is just soft. About 2 minutes before your pasta is finished cooking, add the spinach to the squash and pancetta. If the sauce is too dry, you may add some of the water from the cooking pasta at this point. When the pasta is finished cooking, add it to the sauce, season with salt and pepper and mix well. Top with Parmigiano Reggiano.