Fill a pasta pot with water to the fill line. Season with the salt, vinegar, and olive oil. Bring to a boil over medium heat, add the pasta, stir, and cook until al dente. Remove, strain, and set the noodles aside.

Heat a medium pot on the stove and add the pancetta if using. Brown the pancetta until rendered and crispy. Remove from the pot to a plate lined with paper towel to drain and set aside.

To the same pot add the chicken broth, water, and squash. Bring to a simmer, cover with a lid and cook until the squash is completely tender, about 10 minutes. Blend with an immersion blender and put back over medium low heat. Add the cream cheese and whisk until completely melted in. Add 1/4 cup of sharp cheddar and 2 tbsp heavy whipping cream and whisk until melted in. If the sauce seems too runny, add more shredded cheese.

Add the cooked noodles to the cheese sauce and fold together. Serve warm topped with the crispy pancetta. Enjoy!