Description
A delicious creamy pasta dish featuring asparagus and bacon, perfect for a comforting meal.
Ingredients
Scale
- 300 grams (10.5 oz) pasta, such as fettuccine or penne
- 1 pound (454 g) fresh asparagus
- 5 strips thick-cut bacon
- ½ large red onion, diced
- 4 cloves garlic, minced
- ½ cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1½ cups (about 150 g) freshly grated Parmesan cheese
- 1 tablespoon (15 ml) lemon juice
- Fresh parsley, for garnish (optional)
- ⅛ teaspoon freshly cracked black pepper
- 1 tablespoon salt (for pasta water)
Instructions
- Step 1: Bring a large pot of water to a boil. Add 1 tablespoon salt to the boiling water to enhance pasta flavor. Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: Snap off the woody ends of the asparagus by bending each stalk until it breaks naturally. Reserve the top tips separately; chop the remaining tender stems into small pieces.
- Step 3: Chop the bacon into ½-inch pieces. Heat a large frying pan over medium heat and add the chopped bacon. Cook for 8-10 minutes until crispy and golden brown. Monitor carefully to avoid burning.
- Step 4: To the pan with the crispy bacon, add the chopped asparagus stems and diced onion. Cook for 5 minutes, stirring occasionally, until the onions are translucent and asparagus softens slightly.
- Step 5: Add the minced garlic to the pan and cook for 2 minutes while stirring frequently to release aromatic flavors without burning the garlic.
- Step 6: Pour ½ cup chicken broth into the pan, followed by 1 cup heavy cream and ⅛ teaspoon freshly cracked black pepper. Stir well to combine and bring the mixture to a gentle simmer over medium heat.
- Step 7: Stir in the reserved asparagus tips. Allow everything to simmer for 5 to 10 minutes until the sauce reduces by approximately one-third and thickens slightly. Visual cues include a creamier texture and sauce coating the back of a spoon. If sauce is not thick enough, simmer on medium-low heat an additional 5 minutes, stirring frequently.
- Step 8: Stir in 1½ cups freshly grated Parmesan cheese until fully melted and incorporated, forming a smooth, creamy sauce.
- Step 9: Add the cooked pasta directly to the sauce. Drizzle in 1 tablespoon lemon juice and fold gently to combine, preserving the shape and texture of the pasta without breaking.
- Step 10: Plate the pasta and top with extra Parmesan cheese and chopped fresh parsley if desired. The garnish adds flavor brightness and visual color.
Notes
- Room Temperature: Store any leftover pasta in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and moisture to avoid spoilage.
- Refrigeration: Refrigerate leftovers in an airtight container at 40°F (4°C) or below for up to 5 days. Reheat gently before serving.
- Freezing: Freeze in a suitable freezer container or bag at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent asparagus ends from being tough, always snap rather than cut off the woody parts.
- Toss cooked pasta with a small drizzle of olive oil to prevent strands from sticking together if needed.
- For perfectly crispy bacon, maintain medium heat and cook for 8-10 minutes, turning as needed for even browning.
- Simmer sauce longer if it does not thicken initially, rather than increasing heat which may curdle the cream.
- Folding pasta gently into the sauce instead of stirring vigorously helps maintain pasta shape and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg