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.

• Ready In: 35 mins
• Serves: 4

Ingredients

•  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

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.