Creamy Fusilli With Yellow Squash And Bacon

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 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.