2.85
Creamy Fusilli with Yellow Squash and BaconLots 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
servings:4
  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.
15 min15 min35 min

Creamy Fusilli with Yellow Squash and Bacon

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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

  • 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

Directions

  1. 1Bring 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. 2While 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. 3Place 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. 4Add 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.

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2 USER REVIEWS
  • Recipe itself is lacking

    star11

    This is not a full bodied meal by any sense and it's rather flavorless. Instead of just using cream, make your own béchamel sauce and add spices that meet your taste liking (pepper, salt, thyme, ect). I made this as a little test since I happened to have everything except that type of pasta (just used a different type). My version has roasted red bell peppers, a bolder tasting sauce, and actually filled me up. Adding a bit of chicken didn't hurt either.

    All in all this is a 'starter' recipe and not a full dish. Try adding your own things and make your own sauce instead of just dropping cream on it.
  • Not a meal, maybe a side dish

    star11

    This may or may not be a tasty side dish, but 2 ounces of pasta, 1 slice of bacon, 1/16 cup of grated cheese and 2 ounces of cream doesn't make a meal, even if you add an entire yellow squash.
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