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 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
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.
nutrition information (per serving)-
Calories (kcal)- 500; Fat (g)- fat g 20; Fat
Calories (kcal)- 180; Saturated Fat (g)- sat fat g
7; Protein (g)- protein g 20; Monounsaturated Fat
(g)- 9; Carbohydrates (g)- carbs g 61;
Polyunsaturated Fat (g)- 2; Sodium (mg)- sodium mg
600; Cholesterol (mg)- cholesterol mg 30; Fiber
(g)- fiber g 4;
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