Ingredients with Measurements:
- 1 pound of pasta
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 6 slices of bacon, chopped
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon and asparagus
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove bacon from skillet and set aside on a paper towel-lined plate.
3. In the same skillet, add asparagus and garlic. Cook for 5-7 minutes until asparagus is tender.
4. Add heavy cream and Parmesan cheese to the skillet. Stir until cheese is melted and sauce is smooth.
5. Add cooked pasta to the skillet and toss with the sauce until well coated.
6. Add salt and pepper to taste.
7. Serve hot, topped with crispy bacon.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 25g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Substitute heavy cream with half-and-half or milk for a lighter version.
- Substitute Parmesan cheese with any other hard cheese like Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute asparagus with broccoli or green beans.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- Use a non-stick skillet to prevent sticking.
- Don't overcook the asparagus to retain its texture and color.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve in a large pasta bowl and garnish with chopped parsley or basil.
Garnishes:
Chopped parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some pasta water or milk to thin it out.
- If the pasta is too dry, add more sauce or a drizzle of olive oil.
Food safety advice:
- Cook bacon until crispy to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Pasta dishes with cream-based sauces originated in Italy in the 16th century.
Flavor profiles:
Creamy, savory, salty, smoky
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian