Fine Cooking

Servings: 4 to 6

Bacon and ricotta team up in a summery interpretation of the Italian pasta classic.

Ingredients

Kosher salt
5 slices bacon, cut crosswise into 1/2-inch pieces
3 Tbs. extra-virgin olive oil
2 Tbs. finely chopped shallot
1 lb. summer squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
2 Tbs. thinly sliced fresh basil; more for serving
8 oz. (1 cup) whole milk ricotta, at room temperature
Freshly ground black pepper
1 lb. linguine
1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup); more for serving

Calories (kcal) : 500
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 7
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 9
Cholesterol (mg): 30
Sodium (mg): 600
Carbohydrates (g): 61
Fiber (g): 4
Protein (g): 20

Preparation

Bring a large pot of well-salted water to a boil.
In a 12-inch nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Leaving the bacon in the skillet, pour off all but 1 Tbs. of the fat. Add 2 Tbs. of the oil and the shallot and cook until it just begins to turn golden, about 1 minute. Add the squash and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Stir in the basil and 3/4 tsp. salt, and remove from the heat. Keep warm.
Mix the ricotta and the remaining 1 Tbs. oil in a medium bowl. Season well with pepper.
Boil the linguine according to package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta, and add it to the squash mixture. Add the ricotta and Parmigiano and toss gently to combine, adding some of the cooking water to loosen the sauce, if necessary. Season to taste with salt and pepper, and serve garnished with basil and cheese.

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Ingredient Spotlight

IN THIS RECIPE
Yellow Summer Squash
IN THIS RECIPE
Linguine
IN THIS RECIPE
Bacon
FEATURED
Quail Eggs

Reviews

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Reviews (1 review)

singer90 | 08/29/2014
My husband's comment "It is very nutritious, but bland". There was not much flavor, and I am not sure how to jazz it up. It will not be a "keeper" for us.

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What We're Cooking Now

Name: Summer Squash Pasta “Carbonara”
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: Kosher salt; 5 slices bacon, cut crosswise into 1/2-inch pieces; 3 Tbs. extra-virgin olive oil; 2 Tbs. finely chopped shallot; 1 lb. summer squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons; 2 Tbs. thinly sliced fresh basil; more for serving; 8 oz. (1 cup) whole milk ricotta, at room temperature; Freshly ground black pepper; 1 lb. linguine; 1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup); more for serving