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. Recipe from martha stewart's everyday food.

Steps

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.

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.

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.

Ingredients

salt and pepper, fusilli, bacon, yellow squash, garlic cloves, heavy cream, asiago cheese