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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.
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Course: Main Course
Cuisine: American, Italian, Mediterranean
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 5 servings


  • 12 oz orecchiette pasta
  • 12 ounces bacon sliced into 1 inch pieces
  • 8 cloves garlic minced
  • 1/2 stick butter
  • 1/2 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.