Creamy Fusilli with Yellow Squash and Bacon
Indulge in the comfort of creamy fusilli with yellow squash and bacon, a delightful blend of rich flavors and velvety textures perfect for weeknight dining or a special occasion. This recipe combines tender fusilli pasta with sautéed yellow squash, crispy bacon, and a luscious Parmesan cream sauce, creating a harmonious balance of savory and fresh notes. The addition of garlic and a hint of caramelization from the squash elevates the dish, while optional fresh parsley adds a pop of color and brightness. Ready in just 35 minutes, this satisfying pasta dish is easy to prepare and full of irresistible flavor. Serve with a side salad or crusty bread to make it a complete meal that's sure to please. Cooking keywords like "creamy pasta," "yellow squash recipes," and "bacon pasta dishes" ensure this recipe is as discoverable as it is delicious!
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 2 medium yellow squash
- 6 slices bacon
- 1 tbsp olive oil
- 2 pieces garlic cloves, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
- 8 cups water
Instructions
Bring 8 cups of water to a boil in a large pot. Add a generous pinch of salt and cook the fusilli pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, dice the bacon into bite-sized pieces. Heat a large skillet over medium heat and cook the bacon until crispy, about 6-8 minutes. Remove the bacon using a slotted spoon and place it on a plate lined with paper towels. Reserve 1 tablespoon of the bacon fat in the skillet, discarding any excess.
Thinly slice the yellow squash into half-moons. In the same skillet, add 1 tablespoon of olive oil and sauté the sliced yellow squash over medium heat for 5-6 minutes, or until softened and slightly caramelized.
Add the minced garlic to the skillet with the sautéed yellow squash and cook for 1 minute, stirring frequently, until fragrant.
Lower the heat to medium-low. Pour in the heavy cream and stir gently. Let the cream simmer for 2-3 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.
Add the cooked fusilli and crispy bacon to the skillet, tossing until everything is evenly coated in the creamy sauce.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
