Creamy Fusilli With Yellow Squash and Bacon

• 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
• 12 cup heavy cream
• 14 cup grated asiago cheese, plus more for serving

1. Bring a large pot of salted water to a boil.
2. Add pasta, and cook until al dente, according to package instructions.
3. Reserve 1 cup pasta water; drain pasta, and return to pot.
4. While pasta is cooking, heat a large skillet over medium.
5. Add bacon, and cook until browned and crisp, 5 to 7 minutes.
6. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
7. Place skillet over medium-high heat.
8. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well.
9. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes.
10. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
11. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken.
12. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta.
13. Serve topped with reserved bacon and more cheese.

salt, fusilli, bacon, yellow squash, garlic, heavy cream, asiago cheese

Taken from www.food.com/recipe/creamy-fusilli-with-yellow-squash-and-bacon-248156 (may not work)