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Creamy Fusilli with Yellow Squash and Bacon


Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2007


  • Coarse salt and ground pepper
  • 8 ounces fusilli
  • 4 slices bacon, sliced crosswise into 1/2-inch strips
  • 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Asiago cheese, plus more for serving


  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.

  2. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).

  3. Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.

  4. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

Reviews Add a comment

  • sarahland
    2 AUG, 2011
    I prepared this as written and found it pretty bland.If I made it again I would definitely add more seasonings, A good way to use up my abundant yellow squash but not a dish I would bother recommending to anyone.
  • nwlarsons
    9 DEC, 2008
    I used butternut squash and it was amazing! Next time I might add some peas. This was so fast and delicious!
  • eveh
    8 DEC, 2008
    I need to delsalt it a little. I am using low sodium cheese, reducing it to two slices of bacon, and using skim evaporated milk instead of cream. It might not be quite as good but I think we will still like it a lot.
  • MS12387027
    8 DEC, 2008
    As a sub for the squash try julienne cuts of orange, red and/or yellow sweet peppers.
  • sbarksdale
    8 DEC, 2008
    What can I substitute for the squash?
  • eryne
    14 NOV, 2008
    I made this dish vegetarian and added an Yves veggie bacon product: it was fabulous!
  • ehguy11
    28 JUL, 2008
    A very delicious way to use your abundance of summer squash! Rich and flavorful. Easy to prepare too. A great dinner on its own.
  • LoveyFeet
    7 JUN, 2008
    This is one of my and my daughter's favorite recipes. We are not big on bacon so we substituted prosciutto in for the bacon. It still gave the pasta flavor with out any of the bacon grease. My daughter is only 2 so getting her to eat squash with this pasta works great.