We can’t get enough of the gorgeous stalks of asparagus hitting the stores right now. The other night I had a blank space on our menu plan – and decided to have a “wing it” dinner. You know, one of those “clean out the fridge” kinda nights? This is what ensued, and it turned out to be superbly delicious!
And, it’s a quick one too – which is always a plus. Crisping up the bacon in the pan, then a quick cook of the asparagus in some of the rendered bacon fat (because really, why not?) and finally all tossed with some pasta and cream sauce. The healthiest? Surely not. But, it was probably better for us then the pizza or Chinese take-out we would have called in otherwise!
Bacon & Asparagus Pasta
8 slices thick-cut bacon, chopped
1 pound fresh asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 lb pasta (I used gemelli)
2 cups Alfredo sauce
Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.
Heat a large frying pan over medium heat. Cook the bacon until browned and crispy, about 5 minutes. Remove and place on paper towel lined plate to drain. Remove all but 2 Tbsp of grease from the pan, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic, and cook for 1 minute more. Off heat.
Add asparagus to the pot with the pasta, and add in the bacon and Alfredo sauce. Toss to combine. If sauce is too thick,add a bit of the pasta water to thin it out. Season to taste with salt and pepper before serving.