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 [wprm-ingredient text="20 oz. fresh cheese tortellini" uid="0"], 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 [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="3"] and [wprm-ingredient text="8 oz. diced pancetta" uid="2"]. 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 [wprm-ingredient text="3-4 cloves garlic" uid="4"] and [wprm-ingredient text="1 lb. diced butternut squash" uid="5"] to the pan with the pancetta drippings. Season with [wprm-ingredient text="Kosher salt and black pepper" uid="8"], and cook until tender, about 5-7 minutes.
4 Add the [wprm-ingredient text="<strong>1 cup light cream</strong>" uid="7"]. Scrape the bottom of the pan for any tasty bits, and cook for a few minutes until the sauce thickens.
5 Add [wprm-ingredient text="<strong>8 oz. baby spinach</strong>" uid="6"], 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 up to [wprm-ingredient text="½ cup reserved pasta water" uid="1"].
7 Serve immediately. Garnish with the crispy pancetta and [wprm-ingredient text="Grated pecorino" uid="9"].