Tortellini Butternut Squash Pasta with Pancetta and Spinach

0 Prep ingredients. This means dice the pancetta and butternut squash, if they’re not already diced. Crush the garlic cloves. Measure out the cream.
1 Cook the tortellini. Bring a large pot of water to a boil. Salt the water generously, then add the tortellini, cooking for 3-4 minutes, or until cooked through. Reserve the pasta water, and drain the tortellini. Set aside.
2 Cook the pancetta. In a large skillet over medium heat, add the olive oil and the pancetta. Cook until crisp, about 4-5 minutes. Use a slotted spoon to remove the pancetta. Place it on a plate with a paper towel for later.
3 Cook the butternut squash and garlic. Add the garlic and squash to the pan with the pancetta drippings. Season with salt and pepper, and cook until tender, about 5-7 minutes.
4 Add the cream. Scrape the bottom of the pan for any tasty bits, and cook for a few minutes until the sauce thickens.
5 Add the spinach, tossing until wilted.
6 Pour in the tortellini, and toss to coat. Taste, then season with salt and pepper, if necessary. If the pasta feels dry, add a little bit of the reserved pasta water.
7 Serve immediately. Garnish with the crispy pancetta and grated pecorino.