Begin by slicing the bacon into 1-inch pieces. Heat a large skillet over medium heat and add the bacon. Sauté for about 5–7 minutes, or until the bacon is crispy and golden brown. Use a slotted spoon to remove it from the skillet and drain on paper towels, leaving the drippings in the pan for the next steps.

In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions, reducing cooking time by 1 minute for al dente texture. Reserve ½ cup of the pasta water before draining.

Return the skillet with the bacon drippings to medium heat and add the butter. Once melted, toss in the minced garlic and sauté for 1–2 minutes until fragrant.

Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 5 minutes until reduced by half.

Add the sliced yellow squash to the skillet and stir well. Cook for about 3–4 minutes until the squash becomes tender yet retains some crunch. Combine the reserved pasta water, cooked orecchiette, and bacon into the skillet, tossing to meld flavors.

Remove the skillet from heat and squeeze in the juice of one lemon, stirring in the grated Parmesan cheese and a pinch of crushed red pepper flakes.

Dish out the Summer Squash Pasta into bowls, garnishing with extra Parmesan cheese and additional red pepper flakes. It's best enjoyed warm alongside a refreshing salad.