Bring a large pot of salted water to a boil. Add orecchiette pasta and cook according to package instructions, reducing the time by one minute to ensure it's al dente. Reserve ½ cup of pasta water before draining and set aside the pasta.

In a large skillet over medium heat, add bacon pieces and fry until crispy and golden, about 5-7 minutes. Remove bacon with a slotted spoon and drain excess grease, leaving rendered fat in the skillet.

Add ½ stick of butter and 8 cloves of minced garlic to the bacon fat in the skillet. Sauté for 1-2 minutes until garlic is fragrant and golden.

Pour in ½ cup of dry white wine, scraping the bottom of the pan to release browned bits. Simmer for about 5 minutes until reduced by half.

Stir in 2 cups of sliced yellow crookneck squash into the skillet. Sauté for about 3-4 minutes until it softens but retains some crunch.

Add drained orecchiette pasta and crispy bacon back to the skillet. Toss together over medium heat for about 1 minute, adding reserved pasta water gradually.

Remove from heat, squeeze juice of 1 lemon over the pasta mixture, then stir in 1 cup of freshly grated Parmesan cheese and a pinch of crushed red pepper flake if desired.

Serve immediately in generous bowls, garnishing with extra Parmesan cheese on the side if desired.