Bring a large pot of water to the boil. Add a tablespoon of salt. Cook the pasta according to the packet directions or until al dente. Drain and return to the pan.
Meanwhile, heat the oil in a large frying pan over medium heat. Add onion and saute until softened.
Add the squash cubes and saute for a further 5 minutes. Season with salt and pepper. Mix the bacon and sugar and cook for another 5 minutes, until becomes golden brown.
Put the cooked pasta in the pan with sauce. Add the mozzarella and provolone cheese. Stir well to combine. Add 2 or 3 tablespoon of pasta water. Scattered parsley and toss to coat.
Serve hot from the pan. Share and enjoy.
note: Don't overcook the squash.
