Ingredientes para Creamy Fusilli With Yellow Squash And Bacon
- Salt and freshly ground black pepper, to taste
- 1 pound fusilli pasta
- 6 ounces bacon, diced
- 2 medium yellow squash, diced (about 2 cups)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese (or Parmesan)
- 1 cup reserved pasta water
- 2 tablespoons bacon fat
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Cómo preparar Creamy Fusilli With Yellow Squash And Bacon
- Bring a large pot of salted water (about 6 quarts) to a rolling boil.
- Add 1 pound fusilli pasta and cook until al dente, about 8-10 minutes, reserving 1 cup of pasta water before draining.
- Drain the pasta and set aside in the pot.
- While the pasta cooks, heat a large skillet (12-inch) over medium heat.
- Add 6 ounces bacon, diced, and cook until browned and crispy, about 5-7 minutes. Remove bacon with a slotted spoon, placing it on a paper towel-lined plate to drain.
- Leave about 2 tablespoons of bacon fat in the skillet. Increase heat to medium-high.
- Add 2 medium yellow squash, diced (about 2 cups), and 2 cloves garlic, minced, to the skillet.
- Season generously with salt and freshly ground black pepper. Toss to coat in the bacon fat.
- Cover and cook, stirring occasionally, until the squash softens, about 5-7 minutes.
- Uncover and cook for another 2-3 minutes, until the squash is tender and the liquid has evaporated.
- Add 1 cup heavy cream and the cooked pasta to the skillet.
- Toss gently to combine and cook until the cream slightly thickens, about 1-2 minutes.
- Remove from heat and stir in 1/2 cup grated Asiago cheese (or Parmesan). Add reserved pasta water, 1 tablespoon at a time, until you reach your desired sauce consistency.
- Serve immediately, topped with the reserved crispy bacon and extra grated cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
17g
Fat
52g
Carbs
16g
