1 box fettuccine pasta
6 slices bacon, diced
3 cloves garlic, minced
1 shallot, minced
1 cup whole milk
2 cups butternut squash puree
1 tablespoon chopped sage
Salt and pepper, to taste
1 cup grated Parmesan cheese, plus additional for garnish
Cook the pasta according to the package instructions. Drain well.
Meanwhile, in a large skillet over medium-high heat, cook the bacon until it is crispy, about 10 minutes.
Set the bacon aside to drain on a paper towel-lined plate. Save 1 tablespoon of bacon fat in the pan and discard the rest.
Add the garlic and shallot to the skillet and cook until fragrant, about 2 minutes.
Remove the pan from the heat and gradually whisk in the milk until it is well-incorporated.
Return the pan to the heat and add the butternut squash puree and chopped sage. Season the mixture with salt and pepper.
Bring the sauce up to a simmer and cook until it is thickened, about 5 minutes.
Add the Parmesan cheese, reserved bacon and cooked pasta. Toss to coat.
Serve with additional Parmesan cheese on top.