Bacon and Butternut Pasta

Ingredients

• 2 slices bacon 
• 2 ounces cheese blue crumbled
• 2 tablespoons butter 
• 3 cups butternut squash cubed peeled ()
• 8 ounces fettuccine barilla uncooked
• 2  garlic clove minced
• 0.5 cup spring onion sliced
• 3.3 teaspoons salt divided

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan.
2. Add pasta; cook for 8 minutes.
3. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
4. Cook bacon in a large skillet over medium heat until crisp.
5. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
6. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high.
7. Add squash; saut 7 minutes or until almost tender.
8. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently.
9. Sprinkle with bacon and onions.