Bacon Asparagus Pasta

I grew up thinking pasta was served two ways – spaghetti dinner and the very occasional (maybe only once a year) lasagna and stuffed shells. I really didn’t know that pasta was more then just a vehicle for tomato sauce and served with a side of garlic bread. What is wrong with that? Absolutely nothing. To this day a favorite meal for me is spaghetti and meatballs with garlic bread, but Chef showed me that pasta could be dressed anyway you want.

I desperately want to type this is an easy one. It really is and it’s full of great flavor, but it’s a three pot/pan meal, so if you are hoping to cut down on the dishes, don’t make this guy tonight. Flip side two of them are easy to clean with just having water in them.

Bacon Asparagus Pasta
Serves 2-3, and this can easily be doubled
1 lb asparagus, trimmed and cut in thirds, blanched
1/2 lb bacon, chopped
5 garlic cloves, minced
juice of 1 lemon
salt and pepper to taste
1/2 lb pasta, cooked until al dente
parmesan cheese for garnish

For blanching the asparagus:
Bring a sauté pan of salted water to a rolling boil. Add the asparagus and cook for two minutes. Remove and run under cold water and or put into an ice bath. Doing so will preserve the green color and stop the asparagus from cooking.

Bring an 8 quart pot of water to boil for the pasta. Make sure you salt the water. Cook your pasta following the package directions until al dente. Reserve a cup of pasta water.

In a large skillet on medium heat, cook the bacon. Once the bacon begins to turn brown and crispy – 5-7 minutes, add the garlic. (Garlic at high heat will burn, so to avoid this, have your ingredients all prepped) Add a big pinch of salt and pepper to the bacon. Add the lemon juice. Add the pasta and asparagus. Add a 1/4 of pasta water. Top with parmesan cheese.