Tuesday, August 12, 2008

Creamy Fusilli with squash and bacon

8 oz fusilli (or any kind)
4-6 slices bacon
4 med zucchini or/and yellow squash (crook-necks are fabulous in this) halved lenghwise and sliced thin
2-3 garlic cloves sliced thin
1/2 cup heavy cream
1/4-1/2 cup fresh parmesan
salt and pepper
reserved pasta water
Boil pasta in salted water. Save at least a cup of the water. Drain. While cooking pasta, fry bacon and drain on paper towel. With the bacon grease still in the hot pan, add zucchini and garlic and season well with salt and pepper. Cover and cook, stirring often, 5-7 mins till softened. Uncover and cook 2 mins till any liquid evaporates. Add cream and pasta to the pan. Cook till cream thickens slightly, 2-3 mins them remove from heat. Add parmesan and enough pasta water to make a creamy sauce that coats pasta. Serve, topped with more parmesan and crumbled bacon.
Serves 4. I left the bacon off my serving and did'nt even miss it! You could leave it out and just use butter or olive oil to sautee your squash in. I did'nt dare leave it out with a bacon-loving household! I can't wait to have the left overs for lunch today!!!!