Spaghetti with squash cream and bacon

Start by cleaning the squash. Remove the seeds, the inner strands and the outer shell. Dice the squash Sauté the two garlic cloves with two tablespoons of extra virgin olive oil, and add the squash cubes. Remove the garlic and add chopped rosemary and a pinch of salt and pepper. Deglaze with white wine and let it evaporate; add a ladle full of water or broth to allow the squash to cook fully. Once the squash is cooked, use a blender to make it into a cream. Keep it aside. Meanwhile, fry the Bacon in a pan with no oil. When the bacon will be golden brown, add the squash cream and let it all blend together. Cook the pasta al dente and when you drain it, keep a ladle full of water aside. Put the pasta in the pan with the squash cream with Bacon for few minutes. Add a tiny bit of the water that you have kept aside. Sprinlkle with Parmesan cheese. Serve it hot.