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."

8 ounces fusilli (spiral) pasta, uncooked
Coarse salt and ground pepper
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 (whipping) 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 minutes 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 minutes 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 minutes 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.

Makes 4 servings
Source: Sandra Rose Gluck to Everyday Food, September 10, 2007