Ingredients
8 ounces penne or your favorite pasta
1 pound asparagus, trimmed and cut into 2-inch pieces
4 slices bacon, diced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta and Asparagus
In a large pot of salted boiling water, cook the pasta according to package directions. Add the asparagus during the last 2 minutes of cooking. Drain, reserving about 1/2 cup of pasta water, and set aside.
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
Prepare the Sauce
In the same skillet, sauté the garlic for about 1 minute until fragrant. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan and cook for 3 to 5 minutes until the sauce thickens. Season with salt and pepper.
Combine Ingredients
Add the cooked pasta and asparagus to the skillet, tossing to coat in the sauce. Add reserved pasta water as needed to loosen the sauce. Stir in the crispy bacon.
Garnish and Serve
Garnish with chopped parsley and freshly ground black pepper.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
