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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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 (2)

42 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
05/02/2019
I love this recipe and make it all the time, but with turkey bacon! I've also added a can of corn if I'm feeling it. It's the best combo of comfort food and freshness.
Rating: 2 stars
08/02/2011
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.