Bacon and Asparagus Pasta Recipe
This quick and easy smoky 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!
Servings 2 Servings
Calories 785kcal
Ingredients
- 200 g Dried Pasta 7oz (I use mezzi rigatoni)
- 100 g Smoked Bacon Lardons 3½oz
- 150 g Thin Asparagus 12-15 Spears
- 4 Garlic Cloves
- 50 g Parmesan Cheese ½ Cup
- 75 ml White Wine ⅓ Cup
- 4 Anchovy Fillets
- 1 tablespoon Olive Oil
- ½ teaspoon 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 teaspoon of water.
- Whilst the water is boiling, snap the woody end from the asparagus, cut off the tips and then cut the stems into 1-1.5cm (½") 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 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
Serving: 1 | Calories: 785kcal | Carbohydrates: 72g | Protein: 40g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Cholesterol: 78mg | Sodium: 1602mg | Fiber: 5g | Sugar: 3g
