Creamy Pasta with Asparagus and Bacon

3 days ago
3 min read

Updated: 2 days ago

##Indulgent Creamy Pasta with Asparagus and Crispy Bacon

Creamy Pasta with Asparagus and Bacon

Delicious asparagus cream mixed with bacon and pasta—what a delightful combination that tantalizes the taste buds! This dish not only offers a burst of flavor but also showcases a beautiful blend of textures that elevate your dining experience. The creamy asparagus sauce, rich with the earthiness of fresh asparagus and the savory crunch of crispy bacon, pairs perfectly with the al dente pasta, creating a harmonious balance that is both satisfying and comforting. What makes this recipe even more appealing is its simplicity and speed. In just about 30 minutes, you can transform fresh ingredients into a gourmet Italian meal that is sure to impress family and friends alike. Whether you're looking for a quick weeknight dinner or a special dish for a gathering, this recipe fits the bill perfectly. Let's embark on this culinary journey together by following the recipe step by step! First, gather your ingredients: fresh asparagus, high-quality pasta, crispy bacon, cream, garlic, and a sprinkle of Pecorino or Parmesan cheese for that extra touch of flavor. As we prepare, we'll sauté the bacon until it reaches the ideal level of crispiness, infusing the dish with a smoky richness. Then, we'll blend the cooked asparagus with cream to create a silky sauce that envelops the pasta beautifully. As we cook, the aromas will fill your kitchen, making it impossible to resist the anticipation of this delectable meal. So, roll up your sleeves, and let's dive into the process of creating this scrumptious dish that is not only quick to make but also incredibly satisfying to eat! This meal asparagus cream mixed with bacon and pasta—what a combo! It's super easy and quick to whip up. In just about 30 minutes, you'll have this tasty Italian meal ready to go. Let's make it together by following the recipe!

Creamy-Pasta-with-Asparagus-and-Bacon — **Creamy Pasta with Asparagus and Bacon**

Ingredients: simple, total time: 35 min., 2-3 servins

300 g Penne Rigatte/ or paccheri
Olive oil EVO to taste
salt and pepper to taste
8 asparagus
1 clove of garlic/ minced- optional
2 large boiled egg/ or 2 small eggs
200 g pork cheek bacon/ diced
150 ml broth/ or water
2. 5 Tbsp grated Parmesan or Pecorino

Preparation:

Begin by preparing the eggs and asparagus.
Rinse the asparagus thoroughly and trim the tough ends from the lower stems. Separate the tips, approximately 5-6 cm in length, and set them aside for garnish.
Boil the asparagus stalks in salted water for about 10 minutes. You may add the egg, previously rinsed under hot water, to the same pot. Once done, drain them thoroughly.
In a blender, combine the chopped asparagus stalks with the chopped egg, a suitable amount of liquid or broth, grated Pecorino or Parmesan cheese, garlic as you like, and 50 ml of olive oil. Blend until you achieve a smooth cream. Leave the cream in the blender for later use.
Cook the pasta al dente according to package instructions.
Simultaneously, fry the bacon in a small amount of oil until golden brown-crispy. Place the bacon on a plate lined with baking paper to drain.
Sauté the asparagus tips in olive oil over low to moderate heat for a few minutes until they soften. Remove from the pan and set aside.
Transfer the prepared cream to a frying pan, pour rest of the broth and stir until smooth, and thickness, seasoning to taste.
Add the drained pasta to the cream, thoroughly mixing all ingredients. Cook for about a minute, then turn off the heat. Serve with bacon and Pecorino or Parmesan cheese.
Garnish the dish with the reserved asparagus tips.

Buon appetito!

NOTE:

For 4 people, for the cream you will need 1 bunch of asparagus, 2 boiled eggs, 4 spoons of Pecoino cheese, salt and pepper to taste, 130 ml of broth, and 50 ml of olive oil. Pasta for 4 people about 480g.
Instead of pork cheek bacon, you can use meaty pork bacon.
If you don't have Pecorino chese you can also use ground Parmesan.
Eat the rest of the food later in the evening, don't leave for tomorrow.