Up your pasta night game with this recipe for al dente whole wheat spaghetti tossed with creamy Parmesan sauce, roasted delicata squash, crispy speck, and handfuls of arugula and fresh herbs. Copious amounts of fresh ground black pepper are optional.
Spaghetti with Parmesan Sauce, Roasted Delicata Squash, and Crispy Speck
Prep Time
15 mins
Cook Time
30 mins
 
Up your pasta night game with this recipe for al dente whole wheat spaghetti tossed with creamy Parmesan sauce, roasted delicata squash, crispy speck, and handfuls of arugula and fresh herbs. Copious amounts of fresh ground black pepper are optional.
Recipe Type: Dinner
Keyword: Parmesan pasta, Parmesan sauce, roasted delicata squash
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Squash
  • 2 medium delicata squash, halved, seeded, and sliced 1/2-inch thick
  • 1 tablespoon grapeseed or other heat-tolerant oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic granules or powdered garlic
  • 1/4 teaspoon red pepper flakes, or to taste
Pasta
  • 10 ounces spaghetti (I used whole wheat)
  • 2 tablespoons plus 1/4 teaspoon sea salt, divided
  • 1 teaspoon olive oil
  • 1 ounce speck or prosciutto (*optional)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed, peeled, and minced
  • 1 cup heavy cream
  • 1 1/2 cups (6 ounces) coarsely shredded Parmesan
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups arugula, rough chopped
  • 1/2 cup parsley, chopped
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss delicata with oil, salt, and spices. Arrange on a large rimmed baking sheet with plenty of room between slices. Roast 15 minutes, flip squash and roast 10 - 15 minutes longer, until squash is a deep golden hue and edges has crisped up.
  3. Meanwhile, bring a large pot of water to a boil. Add sea salt and spaghetti and cook until pasta is just al dente. Drain pasta, reserving 1/2 cup pasta water.
  4. In a large Dutch oven or 3- or 4-quart saucepan over medium heat, heat olive oil. Add speck, cooking just until crispy and fragrant, 2 - 3 minutes. Remove from pot and set on paper towels to cool, then rough chop.
  5. In the same pot, heat the butter over medium-low heat. When melted, stir in garlic. Cook until fragrant, 3 - 4 minutes. Stir in cream, and then the Parmesan. When Parmesan has melted, remove pot from heat. Stir in 1/4 teaspoon sea salt (or add to taste) and pepper. Fold in spaghetti. Add reserved pasta water 1 tablespoon at a time to loosen sauce. Finally, toss with arugula and parsley.
  6. Serve immediately with roasted delicate squash tucked throughout.