Orecchiette with Summer Squash and Bacon
Orecchiette pasta with crispy bacon, summer squash half-moons, and a lemony white wine sauce with garlic, cheese and spicy red pepper flake.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Main Course
Cuisine: American, Italian, Mediterranean
Servings: 5 servings
- 12 oz orecchiette pasta
- 12 ounces bacon sliced into 1 inch pieces
- 8 cloves garlic minced
- ½ stick butter
- ½ cup dry white wine
- 2 cups yellow crookneck squash or similar (cut into half moons)
- 1 lemon juice of
- 1 cup freshly grated parmesan cheese plus more for serving
- pinch crushed red pepper flake
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.