Circle B Kitchen
Recipe adapted from The Kitchn
Serves two to three, generously
4 to 5 slices of bacon (see note below)
1/2 yellow onion, sliced thinly (I used 2 shallots)
1/2 pound short pasta like gamelli, penne, cavatappi, farfalle, fusilli or ziti
2 medium zucchinis, thinly sliced
3 ounces goat cheese
small handful of fresh basil leaves, sliced into ribbons
salt and pepper
Grated Parmesan for serving
Note: I used turkey bacon which I cooked in 3 tablespoons of olive oil over medium high heat until semi crispy. This infused the olive oil with yummy bacon flavor.
Cook the bacon in a large skillet (you'll be adding all of the pasta to this skillet later) until crispy. Remove, and let drain on paper towels. Add the onion to the bacon grease, season with salt and pepper, and cook on medium-low heat until very soft and beginning to brown, about 15 minutes.
While the onion is cooking, bring a pot of salted water to boil for the pasta. Add the pasta and cook until just al dente. Add the squash to the onion, season with salt and pepper, and cook until tender, about 5 minutes. If the pan gets dry, add a splash of olive oil.
Scoop out 1/2 cup of the pasta water, set aside, then drain the pasta and add to the pot with the squash and onions. Crumble the goat cheese on top and stir until it is distributed throughout the pasta, drizzling in the pasta water to help make the sauce creamy.
Crumble the bacon over the top, add the basil, and season to taste. Serve with lots of freshly grated Parmesan cheese at the table.