Asparagus & Bacon Cream Pasta

Asparagus & Bacon Cream Pasta

Spaghetti is probably the most popular pastas in the world. Spaghetti is long, cylindrical pasta traditionally enjoyed with meat and vegetable sauces.

The combination of asparagus, cream, and pasta is a common spring menu item in Italy.

But as asparagus is available year round, this versatile recipe can be enjoyed any time of the year.

Read and Learn More Here About Cooking With Asparagus

And yes, versatile, as you can enjoy Asparagus & Bacon Cream Pasta with whatever pasta you like.

In place of spaghetti pasta, you can use linguine, rigatoni, cavatappi, penne, and ziti among many other choices.

Ziti in the US is most commonly associated with the Italian-American dish known as, “Baked Ziti” – Instant Pot Gluten-Free Baked Ziti

Asparagus & Bacon Cream Pasta

8 slices thick-cut bacon, chopped

1 pound fresh asparagus, trimmed and cut into 1″ pieces

2 cloves garlic, minced

1 pound spaghetti pasta

2 cups Alfredo sauce

Salt and pepper to taste

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large skillet over medium heat. Cook the bacon until browned, but not crispy. Remove and place on paper towel lined plate to drain.

Remove all but 2 tablespoons of grease from the skillet, and return to the stove.

Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes.

Next add the minced garlic to the skillet, and cook for 1 minute more.

Add the cooked spaghetti pasta and Alfredo sauce to the skillet and toss to combine with the asparagus mixture.

If the sauce is too thick, add a bit of the saved pasta water to thin it out, starting with 1 tablespoon at a time.

Asparagus and Bacon Cream Pasta

Season to taste with salt and pepper before serving (optional).

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