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Creamy Fusilli with Yellow Squash and Bacon

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Recipe photo courtesy of John Kernick

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.

Source: Everyday Food, September 2007
Total Time Prep Servings

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How would you rate this recipe?
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  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • MS12387027
    8 DEC, 2008
    As a sub for the squash try julienne cuts of orange, red and/or yellow sweet peppers.
    Reply
  • sbarksdale
    8 DEC, 2008
    What can I substitute for the squash?
    Reply
  • eryne
    14 NOV, 2008
    I made this dish vegetarian and added an Yves veggie bacon product: it was fabulous!
    Reply
  • 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.
    Reply
  • 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.
    Reply

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