Ingredients:
- 8 ounces pasta (such as fettuccine, linguine, or penne)
- 4 slices bacon, chopped
- 1 bunch asparagus, trimmed and cut into 1-2 inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Optional: Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1-2 tablespoons of bacon fat in the skillet.
- Cook the Asparagus:
- Add the asparagus to the skillet with the bacon fat. Sauté for about 3-4 minutes until tender but still crisp. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce:
- Reduce the heat to low. Add the heavy cream to the skillet and stir to combine with the asparagus and garlic. Let it simmer for a few minutes until it starts to thicken slightly.
- Combine Everything:
- Add the cooked pasta, crispy bacon, and butter to the skillet. Toss everything together until well coated. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
- Finish and Serve:
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Toss again to combine everything evenly. Serve immediately, garnished with fresh parsley if desired.
Enjoy your creamy pasta with asparagus and bacon!
