For 2 people
For 2 people
Start by preheating your oven to 220°C
Place a wire rack lined with parchment paper on a baking sheet, then place half of your squash on the paper. Score the squash and drizzle a little oil over the top. Season with salt and pepper. Add the unpeeled garlic cloves next to the squash.
Bake for about 30 minutes.
Meanwhile, cook your pasta in a large amount of salted water. Drain it.
Heat the bacon strips over low heat, then add the pasta and half a ladle of pasta cooking water. Mix well and season before covering.
After roasting the squash, remove the flesh and insides from the roasted garlic cloves. Place them in a blender with ricotta and a little milk, then blend until creamy. You can add milk to adjust the consistency to your liking.
Pour the cream over the pasta and mix well. Adjust the seasoning to taste.
Serve with fresh parsley and mozzarella.
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