Asparagus and Bacon Pasta
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Asparagus and Bacon Pasta
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This asparagus and bacon pasta is fresh, lemony, a little bit creamy, and not too naughty! Perfect for spring.
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Ingredients
- 4 ounces uncooked penne
- 4 lices Bacon
- 1 bunch asparagus
- Juice of 1/2 lemon
- 1 clove garlic minced
- 2 heaping tablespoons sour cream
- 1/2 cup freshly grated Parmesan cheese
- 2 dashes Italian seasoning
- pepper to taste
- 1 tablespoon fresh parsley chopped
- 2 eggs (optional)
Instructions
- Boil a pot of salted water for your pasta, and cook it according to package directions.
- Slice bacon into small pieces, and add to a skilled on medium heat. Cook for 10-15 minutes, or until it's crispy. Once it's done, take it out of the pan and set aside. Discard most of the bacon fat (leave just enough to lightly coat the bottom of the pan). If you're poaching the eggs, you probably want to start boiling that water about now, then poach the egg to your tastes.
- Meanwhile, remove the tough ends of the asparagus, and cut the rest of it into bite-size pieces. Add it to the skillet along with the lemon juice, and sauté for 5-7 minutes on medium-high heat until it's tender-crisp, stirring occasionally.
- Add the bacon back into the skillet, and also add the garlic, sour cream, parmesan cheese, Italian seasoning, and pepper. Cook for 2 minutes. If the pasta isn't quite done yet, take the skillet off the heat until just before you're ready to drain it. Add 3 tablespoons of the pasta water and the chopped parsley, and stir it into the sauce. Add the pasta to the pan and toss it with the sauce. Serve immediately.
Notes
- I save any bacon fat that I discard and keep it in a jar in the fridge. It's great for lots of purposes (it's homemade lard, basically). I love roasting potatoes in bacon fat!
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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