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Gemelli with Butternut Squash and Bacon and Review of “Thirty Minute Pasta” by Giuliano Hazan

January 5, 2010
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Pasta with Butternut Squash and Bacon

Giuliano Hazan is a member of Italian culinary royalty. His mother, Marcella Hazan, is credited with bringing authentic Italian cooking to the United States. In fact, even though I grew up eating my grandmother’s Sicilian-American food, Marcella’s cookbook, Essentials of Classic Italian Cooking, was one of the first Italian cookbooks I owned which talked about Italian food beyond tomato sauce. Giuliano Hazan has certainly taken to the “family business”; he is well-respected regardless of name, writing several cookbooks of his own, appearing on TV, winning awards, and running a cooking school for part of every year in Verona Italy.

His latest book, Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes is filled with simple, elegant, and appealing recipes meant to be accessible to busy cooks. Most can be assembled in the time it takes to boil water and cook the pasta.
I like his approach to recipes which is relaxed and no-nonsense. He says, “Recipes sometimes make cooking-which should be a spontaneous and fluid activity-into a disjointed one. One of the principal culprits is the need to stop and measure.”  To avoid this, most of his recipes list onions by half or quarter, rather than number of tablespoons, or garlic by the clove instead of a teaspoon. This is a method with which I heartily agree.
Many of the recipes have no more than 5 or 6 ingredients including the pasta. If you’ve ever eaten pasta in Italy, you’ll know this is how most pasta there is served; in a simple preparation showcasing the freshness of the ingredients.

Thirty Minute Pasta Book Cover
Thirty Minute Pasta Book Cover

The book discusses pasta in all its forms, sizes, and shapes, the difference between dried and fresh, and those made with and without egg. There’s a short discussion of the standard ingredients of the Italian pantry and a single, concise page with instructions on how to properly cook pasta. I think the best tip is the last one; “When the pasta is done, drain it, but never rinse it. Rinsing will make the pasta cold and washes away the coating of starch that allows sauces to cling to it.” He recommends the exact same method my grandmother used;  toss it immediately with some of the sauce to prevent it from sticking together.

The book is lushly photographed. I admit to being someone who at times, chooses a recipe based on a picture, just like I may sometimes choose a wine based on a label. I am only human after all. Cookbooks written like a textbook are fine, and I have many like that, but when I’m looking for a meal inspiration, I like photos. I think this cookbook is perfect for someone just learning how to cook and looking for ideas and instruction. The recipes aren’t complicated and I’d recommend it to my friend who always says to me “I only know how to cook 8 things.”

When trying to decide which recipe to make first from the book, there was no shortage of choice, I picked the “Fusilli with Butternut Squash” because I had a squash my father had brought me from his garden. I  made a few substitutions, but I’m hoping Giulianno with his relaxed attitude toward cooking won’t mind. I didn’t have fusilli, but I did have another “twisty” pasta called gemelli and I didn’t have the pancetta but I did have bacon so I used that instead. It wasn’t until after I finished cooking and photographing I remembered that a couple of months ago I did a butternut squash and pancetta soup. Ooops! I promise I will do another of these pastas soon.  “Linguine with Crab and Arugula” anyone?

Ingredients for Pasta with Butternut Squash
Ingredients for Pasta with Butternut Squash
Pasta with Butternut Squash and Bacon
Print Recipe

Gemelli with Butternut Squash and Bacon

Gemelli with Butternut Squash and Bacon (Adapted from Giuliano Hazan's Thirty Minute Pasta) 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: bacon, butternut squash, pancetta, pasta
Servings: 4 Servings

Ingredients

  • 1/2 each medium yellow onion diced fine
  • 3 Tbsp. butter
  • 3 oz bacon or pancetta, cut into 1/4" pieces (approx. 2-3 slices of bacon)
  • 1 3/4 lb butternut squash peeled, seeded and diced into 1/2" cubes
  • 1 cup water
  • salt and pepper to taste
  • 1 lb pasta fusilli, gemelli, etc
  • 3 oz medium aged pecorino cheese medium grated

Instructions

  • Bring a large pot of water (about 6 qts) to boil for the pasta. I find peeling and cutting the butternut squash to be the most time-consuming part of the recipe so I recommend you do that first. Cut the ends off, cut the squash in half and then peel, either with a peeler or sharp paring knife. Be careful. Cut in half again, lengthwise, remove the seeds and dice.
  • Dice the onion and chop up the bacon.
  • Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the bacon and cook until it starts to crisp, about 2-3 minutes.
  • Add the squash and season with salt and pepper. Add the 1 cup of water, stir to combine and cover with a lid for 8-10 minutes until the squash is soft. Check after 5 minutes and make sure all the water has not cooked away. If it has, and the squash is still hard, add more water in 1/4 cup increments until the squash is soft enough to mash with the back of a spoon.
  • When the water for the pasta comes to a rolling boil, add 2 Tbsp salt and the pound of pasta. Cook until it is al dente, and before draining, reserve about 1/2 cup of pasta water. Drain.
  • Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup (I did this). Toss the sauce with the cooked pasta and the grated cheese and serve.
  • If you'd like to garnish the pasta with some fresh herbs, I think a little sage would be nice. I would have added some if the raccoons had not dug it up out of my garden.
Pasta with Butternut Squash and Bacon
Gemelli Pasta with Butternut Squash and Bacon

Finally, in the interest of full disclosure, I have this “small world” story to share:
I didn’t know how to cook when I went to college, but I knew I didn’t want to eat dorm food. My university had on-campus apartments so I applied to live in one. The apartment had 2 bedrooms, a living room and a tiny kitchen. I arrived at school armed with a couple of cookbooks and a small box filled with 3×5 index cards with my mom’s “easy” recipes on them. There were 4 of us in the apartment. I wish I could say that we cooked amazing food all the time, but while there was some good baking going on, and the dinners we made were certainly better than dorm food, it wasn’t gourmet.
What’s my point here?
It turns out that of the four of us in that apartment, three of us went on to work in the food industry in some way, though none of us knew that would happen then. One of those roommates, a woman named Lael, later married Giuliano Hazan and now teaches, writes, and helps run the cooking school in Verona. I recently reconnected with her after almost 20 years and it’s been wonderful to see what’s she’s doing now and chat about Italy, food and the impact of social media on the culinary world. When Lael asked me if I did book reviews on my blog, I replied that I never had, but not for any specific reason. I offered to review the book but I want to make it clear to everyone I’ll never recommend anything I don’t believe in. That applies to any product linked on the blog, or on my Amazon store. If I don’t like it, you won’t see it here.
You can follow Lael and Giuliano Hazan on Twitter @educatedpalate (Lael) and @giulianohazan (Giuliano) and at the website http://www.giulianohazan.com/

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102 Comments

  • Johanna Kramer
    January 6, 2010 at 4:39 am Reply

    Oh how I loved Italy and the simplicity of the meals. My favorite pasta dish is a fresh simple tomato sauce over a perfectly cooked pasta topped with a chiffonade of basil and a few gratings of fresh parmesan. Add a fresh salad of local greens with a light vinaigrette and a loaf of hot Italian bread and I am in heaven.

    Thanks for the contest, I hope I win.

    Best

  • Johanna Kramer
    January 6, 2010 at 4:39 am Reply

    Oh how I loved Italy and the simplicity of the meals. My favorite pasta dish is a fresh simple tomato sauce over a perfectly cooked pasta topped with a chiffonade of basil and a few gratings of fresh parmesan. Add a fresh salad of local greens with a light vinaigrette and a loaf of hot Italian bread and I am in heaven.

    Thanks for the contest, I hope I win.

    Best

  • Sean
    January 6, 2010 at 5:05 am Reply

    Thank you for holding the giveaway!

    I want to learn a hearty, filling pasta dish that’s perfect for this chilly weather. Maybe with mushrooms perhaps!

  • Lael Hazan
    January 6, 2010 at 11:36 am Reply

    Love the blog and great photos! Of course I’m a bit biased 🙂 I know that Giuliano wouldn’t mind your substitutions. So… how did we survive college? I remember an involved discussion over chocolate chip cookies.

    Grazie

    • formerchef
      January 6, 2010 at 11:48 am Reply

      I remember lots of pots of spaghetti sauce and cheap pasta. Burriotos, ramen and kraft mac and cheese. I also remember making my mom’s hamburger/bean chili casserole dish she called “good crud” (bad name for something which tasted so good). I’m sure Ida was the instigator of the chocolate chip discussion.

  • Elaine
    January 6, 2010 at 11:58 am Reply

    That pasta looks extraordinary. I’ve never used squash w/ pasta before, but have seen it done and always been intrigued. My favorite to use is orecchiette; I generally toss it with sauteed kale and a garlic bechamel sauce–and whatever else I can grab from the fridge.

  • Elaine
    January 6, 2010 at 11:58 am Reply

    That pasta looks extraordinary. I’ve never used squash w/ pasta before, but have seen it done and always been intrigued. My favorite to use is orecchiette; I generally toss it with sauteed kale and a garlic bechamel sauce–and whatever else I can grab from the fridge.

  • formerchef
    January 6, 2010 at 12:09 pm Reply

    Wow! So many great comments and ideas already.

    For those of you who mentioned ravioli, don’t worry, I’ve been thinking about making fresh pasta and ravioli for a while now so you’ll hopefully see that sometime soon here.

    Floyd- Nothing wrong with a simple pasta with meat sauce. Nothing at all!

    Elaine-honestly, I’d never made a pasta with squash at home before either but I loved the sweetness of the squash combined with the smokey-saltiness of the bacon.

    Noelle-pasta alla norma is one of my go-to dishes at home. I love eggplant (you’ll see it a lot here).

    Everyone else, thanks for the comments, keep them coming!

  • formerchef
    January 6, 2010 at 12:09 pm Reply

    Wow! So many great comments and ideas already.

    For those of you who mentioned ravioli, don’t worry, I’ve been thinking about making fresh pasta and ravioli for a while now so you’ll hopefully see that sometime soon here.

    Floyd- Nothing wrong with a simple pasta with meat sauce. Nothing at all!

    Elaine-honestly, I’d never made a pasta with squash at home before either but I loved the sweetness of the squash combined with the smokey-saltiness of the bacon.

    Noelle-pasta alla norma is one of my go-to dishes at home. I love eggplant (you’ll see it a lot here).

    Everyone else, thanks for the comments, keep them coming!

  • Mike
    January 6, 2010 at 12:23 pm Reply

    I don’t know what’s it called in real life, but I named it after my friend who showed it to me. It’s penne pasta mixed with chicken, spicy sausage, shrimp, spinach, mozzerella, parmesan, and vodka sauce (combined in large pot). It’s relatively quick for me because the ingredients can be cooked in parallel and combined and heated at the end, especially if you buy the vodka sauce off the shelf.

    Would love the chance to make ravioli with different fillings, especially with something not the norm.

    Thanks!

  • Brooke M
    January 6, 2010 at 12:27 pm Reply

    I love to make chicken piccatta – it is one of my fave’s my husband just loves think spaghetti with a good meat sauce! But we LOVE to try new things! THos book would be so fun to cook our way through!

    ~Brooke

  • Renee g
    January 6, 2010 at 12:56 pm Reply

    I make homemade ravioli and freeze them in large batches. Then dinner is just a quick simmer in boiling water. My boys prefer them with just olive oil and salt and pepper. If company is here I’ll defrost some red sauce to go with them.

  • Renee g
    January 6, 2010 at 12:56 pm Reply

    I make homemade ravioli and freeze them in large batches. Then dinner is just a quick simmer in boiling water. My boys prefer them with just olive oil and salt and pepper. If company is here I’ll defrost some red sauce to go with them.

  • Myra
    January 6, 2010 at 12:58 pm Reply

    My favorite pasta was one I ate in Rome, but I don’t remember what it was called, so I’ll go with my second favorite: any type of pasta smothered in pesto.

    Since I’m a busy cook, who lost most of my measuring utensils in my kids sandbox, this sounds like the perfect cookbook.

  • Myra
    January 6, 2010 at 12:58 pm Reply

    My favorite pasta was one I ate in Rome, but I don’t remember what it was called, so I’ll go with my second favorite: any type of pasta smothered in pesto.

    Since I’m a busy cook, who lost most of my measuring utensils in my kids sandbox, this sounds like the perfect cookbook.

  • Cheryl W
    January 6, 2010 at 1:14 pm Reply

    A favorite pasta dish that I make is just one I threw together one night when I had a craving. I have been making it ever since. I start with rigatoni, bow ties, or just what I have on hand ,and add fresh chopped tomatoes, chopped basil and mint, Kalamata olives and small cubes of pepper Jack cheese. I then drizzle olive oil and squeeze some lemon juice over the top. It is so good and so easy.

  • Cheryl W
    January 6, 2010 at 1:14 pm Reply

    A favorite pasta dish that I make is just one I threw together one night when I had a craving. I have been making it ever since. I start with rigatoni, bow ties, or just what I have on hand ,and add fresh chopped tomatoes, chopped basil and mint, Kalamata olives and small cubes of pepper Jack cheese. I then drizzle olive oil and squeeze some lemon juice over the top. It is so good and so easy.

  • megan
    January 6, 2010 at 1:25 pm Reply

    I would love to learn to make a really simple pasta dish with a fresh tomato sauce and mozzarella cheese and basil, and maybe even some shrimp. I love those at restaurants.

    wonderful post. my grandmother is italian, and she always tossed the pasta with a little bit of sauce to keep it from sticking. 🙂

  • megan
    January 6, 2010 at 1:25 pm Reply

    I would love to learn to make a really simple pasta dish with a fresh tomato sauce and mozzarella cheese and basil, and maybe even some shrimp. I love those at restaurants.

    wonderful post. my grandmother is italian, and she always tossed the pasta with a little bit of sauce to keep it from sticking. 🙂

  • Chelsita
    January 6, 2010 at 2:00 pm Reply

    Yay! I love giveaways! I came across your site through Foodgawker and am so happy I did. Love it!

    My favorite pasta dish is hands down carbonara. Decadent to the extreme but oh so simple.

  • Jennifer
    January 6, 2010 at 2:42 pm Reply

    I’m looking for ideas for pasta dishes WITHOUT tomatoes in them as my two little girls will no longer eat red sauce but still love pasta. No more quick dinners with spaghetti and sauce from a jar, unless I want to put up with a lot of whining!

    • formerchef
      January 6, 2010 at 8:15 pm Reply

      Jennifer-funny you should mention kids and pasta. Giuliano says in his book that this is a recipe he makes for his daughters and their friends and they love it. Maybe you should try it for your girls.

  • Jennifer
    January 6, 2010 at 2:42 pm Reply

    I’m looking for ideas for pasta dishes WITHOUT tomatoes in them as my two little girls will no longer eat red sauce but still love pasta. No more quick dinners with spaghetti and sauce from a jar, unless I want to put up with a lot of whining!

  • KevinQ
    January 6, 2010 at 3:46 pm Reply

    I picked up cooking from waiting tables at a moderately-fancy Italian restaurant. Watching the chefs and cooks do their thing helped teach me that cooking wasn’t alchemy or magic, just the process of applying what you know about food.

    One of the restaurant’s signature dishes was chicken and penne in a roasted red pepper sauce. Super tasty, and super easy to make.

    Roast a couple of red bell peppers according to your favorite recipe (or don’t – it’s actually tasty with fresh bell peppers, too, I’d just use fewer of them). Puree them in a food processor, and add them as you’re making alfredo sauce (heavy cream, butter, parmesan cheese).

    Just don’t make my first mistake, and try to blend the peppers into the cream in the food processor. I wound up with roasted red pepper whipped cream. Pretty, but not very good on pie. (I added it to the pan anyway, and it cooked down.)

    K

  • KevinQ
    January 6, 2010 at 3:46 pm Reply

    I picked up cooking from waiting tables at a moderately-fancy Italian restaurant. Watching the chefs and cooks do their thing helped teach me that cooking wasn’t alchemy or magic, just the process of applying what you know about food.

    One of the restaurant’s signature dishes was chicken and penne in a roasted red pepper sauce. Super tasty, and super easy to make.

    Roast a couple of red bell peppers according to your favorite recipe (or don’t – it’s actually tasty with fresh bell peppers, too, I’d just use fewer of them). Puree them in a food processor, and add them as you’re making alfredo sauce (heavy cream, butter, parmesan cheese).

    Just don’t make my first mistake, and try to blend the peppers into the cream in the food processor. I wound up with roasted red pepper whipped cream. Pretty, but not very good on pie. (I added it to the pan anyway, and it cooked down.)

    K

  • Lili
    January 6, 2010 at 3:51 pm Reply

    Fittingly, the best pasta dish I’ve made so far was squash, ricotta, pesto, tomato, and bacon fusilli. Mine didn’t look as beautiful as yours, but it was delicious!

  • ds8607a
    January 6, 2010 at 6:04 pm Reply

    My favorite pasta dish also has fusilli, as well as sauteed spinach and pine nuts, and is finished with freshly grated asiago cheese. It’s like springtime in my mouth!

  • ds8607a
    January 6, 2010 at 6:04 pm Reply

    My favorite pasta dish also has fusilli, as well as sauteed spinach and pine nuts, and is finished with freshly grated asiago cheese. It’s like springtime in my mouth!

  • Vivian Boroff
    January 6, 2010 at 8:47 pm Reply

    Oh I love Butternut Squash. This dish looks absolutely delicious. The Gemelli looks fabulous too. Kudos to you! I feel exactly the same about reviews. I will only do them for that which I can wholeheartedly stand by. This is definitely a book I need to check out!

  • Joyce
    January 7, 2010 at 3:53 am Reply

    My favorite would be gnocchi with a cream sauce made from whatever I have on hand–peas, cheese, tomatoes, white wine. It’s always wonderful.

    But I would really, really love to learn how to make homemade pasta, linguine in particular.

  • Joyce
    January 7, 2010 at 3:53 am Reply

    My favorite would be gnocchi with a cream sauce made from whatever I have on hand–peas, cheese, tomatoes, white wine. It’s always wonderful.

    But I would really, really love to learn how to make homemade pasta, linguine in particular.

  • leftoverqueen
    January 7, 2010 at 7:45 am Reply

    This is a great giveaway! I developed a quick pasta dish when I was about 13 – cheese tortellini with spinach, sundried tomatoes, toasted pine nuts, goat cheese and olive oil. It is still my favorite pasta dish!

  • Callie
    January 7, 2010 at 8:19 am Reply

    My favorite pasta dish is Fusilli con spinacci. I usually go out to eat it though! and by usually, I guess I mean always! I have had great intentions of making my own but when you know a certain restaurant makes it perfect everytime, it’s hard to pass that up!
    Thanks for the chance to win! The book looks amazing!

  • Snap
    January 7, 2010 at 11:21 am Reply

    The butternut squash lured me in!

    I love pasta — tortellini and spinach …

    Add my name to the hat, please! Hope I win! 😀 😀

  • Snap
    January 7, 2010 at 11:21 am Reply

    The butternut squash lured me in!

    I love pasta — tortellini and spinach …

    Add my name to the hat, please! Hope I win! 😀 😀

  • Livia
    January 7, 2010 at 1:57 pm Reply

    Oh, wonderful! My family has pasta at least three nights a week, and one of my favorite recipes is pretty simple: I cook up a big pot of whatever pasta we have available, caramelize immense amounts of onions in lots of butter 😉 and mix in chopped tomatoes and a big splash of balsamic vinegar. Soo delicious!

  • Lynn
    January 7, 2010 at 3:08 pm Reply

    My fave is Rotini con Pollo: Spiral-shaped pasta, roasted chicken, pesto cream sauce, and Parmesan cheese topped with pine nuts. I hope I win (pick me! pick me!) as I’ve never actually prepared pasta. You see, the thing only two things I know how to make with certainty are toast and reservations at the restaurant which serves this! Much quicker for me than trying to figure out what a kitchen is all about! 🙂

    P.S. I’ve not only been following this blog, but also your travels for years. LOVE your posts!

  • Katherine
    January 8, 2010 at 6:19 am Reply

    I am in Mexico with M & G & just received your blog info from M… would love more recipes with squash of any type.. and arugula… ok, bleu cheese also… have always wanted to own Marcella’s books… will one day soon…. the son’s would be great to win!

  • Katherine
    January 8, 2010 at 6:19 am Reply

    I am in Mexico with M & G & just received your blog info from M… would love more recipes with squash of any type.. and arugula… ok, bleu cheese also… have always wanted to own Marcella’s books… will one day soon…. the son’s would be great to win!

  • Kate
    January 8, 2010 at 3:58 pm Reply

    I loooove pasta! But I don’t eat wheat pasta, I eat whole grain rice, kamut, and quinoa pasta. You should give them a try, they are delicious! Kamut pasta and rice spaghetti has quite the hardy texture though.

  • Kate
    January 8, 2010 at 3:58 pm Reply

    I loooove pasta! But I don’t eat wheat pasta, I eat whole grain rice, kamut, and quinoa pasta. You should give them a try, they are delicious! Kamut pasta and rice spaghetti has quite the hardy texture though.

  • Jennifer S
    January 9, 2010 at 1:06 pm Reply

    My favorite pasta is fettucini con funghi, aglio e burro. I make a sauce with different kinds of mushrooms (reconstituted dried and/or fresh, whatever I’ve got) that I’ve sauteed with butter and lots of garlic. Sprinkle with parsley and grated grana padano or parmiggiano reggiano. It’s my version of a recipe from The Horn of the Moon, by Ginny Callan, the cookbook that got me through college. (I learned Italian later on)

  • Jennifer S
    January 9, 2010 at 1:06 pm Reply

    My favorite pasta is fettucini con funghi, aglio e burro. I make a sauce with different kinds of mushrooms (reconstituted dried and/or fresh, whatever I’ve got) that I’ve sauteed with butter and lots of garlic. Sprinkle with parsley and grated grana padano or parmiggiano reggiano. It’s my version of a recipe from The Horn of the Moon, by Ginny Callan, the cookbook that got me through college. (I learned Italian later on)

  • Cynthia
    January 10, 2010 at 3:31 pm Reply

    Wow, that pasta looks good. My favorite pasta is anything with a roasted red pepper and olive oil mix. Not a fan of red sauces. I found a new artisan kind of pasta at Fresh n Easy that has all these great curves – it’s delicious.

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