Bring large stockpot of salted water to a boil, cook pasta according to al dente cooking directions, minus one minute (pasta will finish cooking in the sauce.)
Meanwhile, fry bacon in a large skillet until crispy. Set aside on a paper towel lined plate to drain, and wipe excess grease out of pan.
In the same pan, add butter and garlic and saute on medium high heat until butter begins to toast and garlic becomes fragrant.
Add wine and simmer for 5 minutes.
Add squash, bacon, and cooked pasta and toss over heat for a minute.
Remove from heat, sprinkle a cup full of parmesan cheese, juice of lemon, and red pepper flake. Toss again.
Serve with extra parmesan cheese.