Aparagus Bacon Pasta

Sometimes I like my pasta without a sauce. Or as Bryan puts it, a dry pasta.

Pasta doesn’t always need a tomato or a cream sauce. Sometimes it needs to be free of any sauces and made with fresh ingredients. Sometimes it needs to be more of a side instead of an entrée. I like to think of pasta without sauce as elegant. It pairs great with fish and roasts. In this case it was paired with ah a pork tenderloin.

I knew the minute I saw this recipe I would be in paradise.

Bryan doesn’t like the whole cooking with wine thing, but whatever. It is always cooked out leaving nothing but flavor. And that’s what you should aim for when cooking with any sort of alcohol – the flavor.


Asparagus Bacon Pasta

8 oz uncooked thin spaghetti
8 strips bacon, diced
1 pound fresh aspagarus, ends trimmed and cut into 2-inch pieces
1/2 cup white wine
1/2 cup grated Parmesan cheese


Cook the pasta in a large pot of water until considered al dente according to package instructions.

Meanwhile, fry bacon in pan until crispy. Remove from pan and set aside.

Add asparagus to the pan and sauté in the bacon grease, stirring occasionally, until cooked.

Remove asparagus and set aside with the bacon.

Slowly add the white wine to the pan, and scape the bottom of the pan with a spoon to deglaze the pan. Continue cooking until the wine has reduced by about half.

Add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the pan, and toss until combined.

Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Makes 6.

When Bryan first saw this he asked, “Is there enough?”
“It’s a side sweetie, not an entrée.”

I used Mosacto instead of dry white wine and felt the Moscato added some extra flavor. Nut if you want to use a dry chardonnay, go right a head. Hell make a cooking battle out of all various kinds of white wine and tell me who wins. I bet it will be the Moscato. It’s the sweetness that pairs oh so well with the saltiness of the bacon.

This is what I’m talking about when I say elegant. It was also nothing but pig meal, but whatever. It was still yummy and Mumika left for home with a full stomach of yumminess.

I could, however, see this recipe doubled with sliced oven baked chicken breast on top of it. That would also make a lovely meal.


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