Creamy pasta with asparagus and bacon is a delicious and comforting dish that combines the flavors of tender asparagus, crispy bacon, and a creamy sauce. Here’s how to make it:
Ingredients:
- 8 ounces pasta (such as fettuccine, linguine, or penne)
- 6 slices bacon, diced
- 1 bunch asparagus, tough ends trimmed and cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for added heat)
Instructions:
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of pasta cooking water, and set aside.
- In a large skillet or frying pan, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain. Leave the bacon drippings in the skillet.
- In the same skillet with the bacon drippings, add the minced garlic and cook for about 1 minute until fragrant.
- Add the asparagus pieces to the skillet and sauté for 4-5 minutes until they are tender but still slightly crisp.
- Pour the heavy cream into the skillet with the asparagus and garlic. Stir well to combine and bring the mixture to a simmer.
- Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. If the sauce seems too thick, you can thin it out with a little bit of the reserved pasta cooking water.
- Season the sauce with salt and black pepper to taste. If desired, add a pinch of red pepper flakes for some added heat.
- Add the cooked pasta and crispy bacon to the skillet with the creamy asparagus sauce. Toss everything together until the pasta is evenly coated with the sauce and heated through.
- Serve the creamy pasta with asparagus and bacon hot, garnished with chopped fresh parsley and extra grated Parmesan cheese, if desired.
This creamy pasta dish is sure to be a hit with its rich, savory flavors and tender-crisp asparagus. Enjoy!