Bacon Asparagus Pasta
This garlicky Bacon Pasta includes a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.
Servings: 6
Ingredients
- 8 ounces linguini or thin spaghetti
- 6 ounces bacon cut into 1-inch pieces
- 2 tablespoons bacon grease reserved
- 1 pound fresh asparagus cut into 1-2 inch pieces with the tips set aside
- ½ teaspoon kosher salt adjust to taste
- 6 garlic cloves minced
- ½-1 teaspoon crushed red pepper flakes adjust as desired for additional heat
- 4 tablespoons fresh lemon juice about 1 large lemon's worth, divided
- ½ cup freshly grated parmesan about 2 ounces worth
- ¼ cup chopped fresh Italian parsley
Instructions
- Cook the pasta in a large pot of boiling salted water. Reserve 1 cup of pasta water and drain the pasta when it reaches al dente. (The noodles should still be slightly firm).
- In a large deep-sided pan or the same pot used to cook the pasta, cook the bacon for about 10 minutes, until it is cooked through. Transfer the bacon to a bowl near the stove. Drain and reserve all bacon grease from the pan.
- In the same pan used for the bacon, add the asparagus stems and 1 tablespoon of grease. (Set aside the asparagus tips to add last.) Cook the asparagus stems for about 3 minutes and then add the reserved tips.
- Continue cooking, stirring occasionally, until crisp-tender, about 4 to 8 minutes. Season lightly with salt and pepper while the asparagus cooks. Add the garlic when the asparagus is almost done and cook for about 30 seconds until fragrant. Transfer the asparagus to the bowl with the bacon.
- Carefully pour ¼ cup of pasta water into the hot pan over medium heat. Use a flat metal whisk or spatula to scrape up the brown bits and deglaze the pan.
- Add 1 tablespoon of the reserved bacon grease, red pepper flakes, and 2 tablespoons of lemon juice to the pan. Stir until fragrant, about 30 seconds. Add the pasta to the pot and toss well with tongs to coat.
- Return the asparagus and the bacon to the pan with the pasta. Toss to combine. Splash with the remaining pasta water, if the pasta looks dry. Taste and add salt, as needed.
- Drizzle with the remaining 2 tablespoons of lemon juice and sprinkle with parsley and Parmesan. Toss lightly and serve immediately.
Notes
If you aren't in a hurry and would like to avoid an extra pan to clean, you can cook the pasta first and use that same pot to cook the bacon and finish the recipe.
Nutrition
Calories: 452kcal · Carbohydrates: 34g · Protein: 9g · Fat: 31g · Saturated Fat: 12g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 13g · Cholesterol: 34mg · Sodium: 388mg · Potassium: 289mg · Fiber: 3g · Sugar: 3g · Vitamin A: 855IU · Vitamin C: 12mg · Calcium: 109mg · Iron: 2mg
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