Preheat the oven to 375°F.
On a baking sheet, toss the pancetta and butternut with the oil, salt and pepper. Roast for 15-20 minutes, until the squash starts to brown.
In a medium saucepan, bring the sage, garlic, heavy cream, and pepper to a simmer. Whisk in the parmesan, a little at a time, until fully melted. Purée with an immersion blender or regular blender until smooth. Adjust the seasoning to taste.
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.
Toss the pasta, butternut and pancetta with the sage cream and divide between plates. Garnish with pine nuts.