Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 c heavy cream
1/4 c grated parmesan cheese
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. 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. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in parmesan, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.
