Creamy Fusilli with Yellow Squash and Bacon

(42)
med103097_edf_fusilli.jpg
Photo: John Kernick
Prep Time:
15 mins
Total Time:
35 mins
Servings:
4

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.

Ingredients

  • Coarse salt and ground pepper

  • 8 ounces fusilli

  • 4 slices bacon, sliced crosswise into ½-inch strips

  • 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise

  • 2 garlic cloves, thinly sliced

  • ½ cup heavy cream

  • ¼ cup grated Asiago cheese, plus more for serving

Directions

  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.

Related Articles