Fusilli with Yellow Squash and Turkey Bacon Recipe

fort lauderdale personal chef

Serves 4

1 lb fusilli (spiral pasta)
4 slices  turkey bacon, cut into thin strips
½ tsp sea salt
¼ tsp black pepper
4 medium yellow squash , quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
½ cup heavy cream
¼ cup grated Asiago cheese, plus more for serving


Cook pasta according to package directions.  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 to 7 minutes.  Transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).  Increase heat to medium-high heat.  Add squash and garlic to the skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes.  Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with bacon and more cheese.

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