(Serves 4)
PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
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.
Coarse salt and ground pepper 8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise 2 garlic cloves, thinly sliced 1/2 cup heavy cream 1/4 cup grated Asiago cheese, plus more for serving
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 (leave bacon fat in skillet).
Place skillet over medium-high. 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 minutes to 3 minutes more.
Add cream and cooked pasta to skillet; toss well and cook until cream begins to thicken, 2 to 3 minutes. 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.
Per serving: 407 calories; 17 g fat (9 g saturated fat; 38 percent calories from fat); 51 g carbohydrates; 47 mg cholesterol; 323 mg sodium; 13 g protein; 4 g fiber.
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