Bacon and asparagus pasta is an easy dinner loaded with garlic in a simple white wine reduction that is given an umami boost by anchovy.
It’s also a wonderfully quick meal, clocking in at a rapid 20 minutes and you will not believe how much flavour so few ingredients can deliver.
Simple Asparagus Pasta
I love this simple and quick smoked bacon asparagus pasta recipe, it takes just 20 minutes to cook and is packed full of flavour.
The asparagus season is torturously short and whilst it is available all year round, fresh in-season local asparagus is really special.
It might not be considered to be a “trad” ingredient to pair with pasta but I think it works wonderfully.
I have a vegetarian pea and asparagus pasta and a delicious tomato, asparagus and wild garlic pasta soup too.
You could even adapt my blue cheese and asparagus gnocchi and turn it into a delicious pasta dish.
This dish fries bacon until it is golden and renders out the fat and then cooks the asparagus in that fat, all great so far!
Then a load of garlic is added, a few anchovies and then a whack of white wine to provide the base flavour for the coating.
Finally, you throw in a load of parmesan cheese with the pasta and bosh… dinner is served.
Frequently Asked Questions
What pasta should I use?
I’ve served this dish with mezzi rigatoni in these pictures but regular rigatoni would work well, as would penne.
You could also use something like farfalle and even orecchiette.
What white wine should I use?
So long as it is dry and drinkable you should be good to go. I would typically use a Chardonnay, Pinot Grigio or Sauvignon Blanc.
Do I have to use smoked bacon?
No, but I think it adds a boatload of flavour to this recipe.
Do I have to use the anchovies?
Again, just like the smoked bacon, the answer is no but please give them a shot!
I use them all of the time in sauces and stews, they melt into the sauce and give it a beautiful round umami taste. It is very different to a few of them laid over a Caesar salad or dropped onto a pizza.
Serving Suggestions
Like most pasta dishes I like to keep my sides for this garlicky bacon pasta recipe really simple.
It usually stretches to a bit of garlic bread or cheesy garlic bread depending on how I feel.
If I were to be scaling up this recipe to cook it for more than tow then I would consider something like this pull-apart garlic bread.
Yes, there is a theme to those suggestions teehee!
If you are in the market for a salad then I would go for a simple green salad.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- 30cm or 12″ frying pan (not nonstick if possible).
- 20cm or 8″ saucepan.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Sieve or colander.
- Stirring spoons.

Bacon and Asparagus Pasta Recipe
This quick and easy smokey bacon and asparagus pasta recipe packs a massive amount of flavour into a dish with so few ingredients and such a short cooking time... you'll love it!
Ingredients
- 200g (7oz) Dried Pasta (I Use Mezzi Rigatoni)
- 100g (3.5oz) Smoked Bacon Lardons
- 150g (12-15 Spears) Thin Asparagus
- 4 Garlic Cloves
- 50g (½ Cup) Parmesan Cheese
- 75ml (⅓ Cup) White Wine
- 4 Anchovy Fillets
- 1 Tbsp Olive Oil
- ½ Tsp Black Pepper
- Salt for Boiling Pasta
Instructions
- Bring a 20cm or 8" saucepan of water to a boil over a high heat and season with 1-1½ Tsp of water.
- Whilst the water is boiling snap the woody end from the asparagus, and cot of the tips and then cut the stems into 1-1.5cm lengths.
- Peel the garlic cloves and dice them as finely as you can.
- Heat a 30cm or 12" frying pan (not nonstick if possible) over a medium heat and when it is hot add the olive oil.
- Now is the best time to add the pasta to the boiling water and cook until al dente (10-14 minutes depending on the pasta).
- Add the bacon to the olive oil and cook for 5 minutes or until it begins to colour up and go golden. Stir this every couple of minutes.
- Add the garlic and anchovy fillets and cook for another 1 minute stirring constantly.
- Turn the heat up to high and when the pan begins to sizzle louder add the asparagus and black pepper, then cook for another minute.
- Pour in the white wine and reduce to a couple of tablespoons which will take around 60-90 seconds.
- Your pasta should now be cooked, drain it and reserve around 75ml (⅓ cup) of the cooking water.
- Add the pasta to the frying pan with the asparagus and add the parmesan cheese, pour in as much water as is needed to form a nice coating.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 785Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 78mgSodium: 1602mgCarbohydrates: 72gFiber: 5gSugar: 3gProtein: 40g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Jacqueline Debono
Tuesday 28th of May 2019
This looks like a beautiful plate of pasta! Lucky you having homegrown asparagus! I love the addition of the prosciutto crudo and mint!
Brian Jones
Wednesday 29th of May 2019
Thanks Jacqueline, we planted the Asparagus from seed 8 years ago :o
Adrianne
Monday 27th of May 2019
I am loving everything about this dish Brian!! It looks so fresh and tasty, can't wait to try it!!
Brian Jones
Tuesday 28th of May 2019
Thanks Adrianne, have fun, it is super simple and tasty :)
Kimmie
Sunday 26th of May 2019
Can’t wait to try this. Love asparagus. Have to check out the farmers market next week.
Brian Jones
Monday 27th of May 2019
Thanks Kimmie, enjoy!
Amanda Wren-Grimwood
Sunday 26th of May 2019
Asparagus is my favourite vegetable in Spring so this dish is a must for me-simple and perfect!
Brian Jones
Monday 27th of May 2019
Mine too, such a preciously short harvest season though!
Laura
Sunday 26th of May 2019
The closeups of this dish are simply mesmerizing! Fantastic photos that can make anyone love asparagus even more - very excited to try the recipe.
Brian Jones
Monday 27th of May 2019
Thanks Laura, enjoy!