There’s something incredibly comforting about a bowl of creamy pasta, especially when it’s adorned with vibrant asparagus and crispy bacon. This Creamy Pasta with Asparagus & Bacon is a dish that marries simplicity with luxury, creating a meal that’s both satisfying and indulgent. The combination of tender pasta, rich cream sauce, fresh asparagus, and smoky bacon is a symphony of flavors and textures that will make your taste buds sing.
My love for this dish began on a spring evening when fresh asparagus was in abundance at the local farmer’s market. I wanted to create something special that celebrated the season’s produce while also being rich and comforting. The result was this creamy pasta dish, which quickly became a family favorite. Every time I make it, I’m reminded of that first evening and the joy of crafting something delicious with simple, fresh ingredients.
Let’s dive into the detailed steps to create this delicious Creamy Pasta with Asparagus & Bacon, ensuring each step is clear and easy to follow.
Ingredients
4 ounces bow tie pasta
2 tablespoons unsalted butter
1 clove garlic, finely minced
1/3 cup grated Parmesan cheese
1 teaspoon chicken soup base (I use L.B. Jamison)
2/3 cup heavy cream
Salt & freshly ground black pepper, to taste
6 thin spears asparagus, diagonally cut into 2″ pieces, blanched
3 strips bacon, cooked and crumbled
2 tablespoons toasted pine nuts
1 tablespoon chopped parsley
Additional sprinkling of Parmesan cheese, to garnish
Directions
Step 1: Prepare the Pasta
Cook the pasta: Begin by cooking the bow tie pasta according to the package directions. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, typically about 10-12 minutes. Once cooked, drain the pasta and set it aside.
Step 2: Blanch the Asparagus
Blanch the asparagus: While the pasta is cooking, prepare the asparagus. Bring a small pot of water to a boil and add a pinch of salt. Add the asparagus pieces and blanch them for about 2-3 minutes until they are bright green and tender-crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. This will preserve their vibrant color and crisp texture. Drain again and set aside.
Step 3: Cook the Bacon
Cook and crumble the bacon: In a skillet, cook the bacon strips over medium heat until they are crispy. This should take about 7-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat. Once cool, crumble the bacon into small pieces and set aside.
Step 4: Prepare the Cream Sauce
Melt the butter: In a 9″ skillet, melt the unsalted butter over medium heat. Be careful not to let it brown.
Sauté the garlic: Add the finely minced garlic to the melted butter and sauté for about one minute until fragrant. Be sure not to burn the garlic, as it will turn bitter.
Add cheese and soup base: Stir in the grated Parmesan cheese and the chicken soup base until well blended. The cheese will begin to melt and incorporate into the butter.
Add the cream: Slowly stir in the heavy cream, making sure to mix well to create a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste. Continue to cook the sauce over medium heat, stirring frequently, until it thickens slightly, about 3-5 minutes.
Step 5: Combine Pasta and Sauce
Add pasta to the sauce: Add the cooked bow tie pasta to the skillet with the cream sauce. Toss the pasta in the sauce until it is thoroughly coated.
Add asparagus: Gently fold in the blanched asparagus pieces. The heat from the sauce will warm the asparagus without overcooking it.
Sprinkle with bacon and pine nuts: Sprinkle the crumbled bacon and toasted pine nuts over the pasta. The bacon adds a smoky, savory element, while the pine nuts provide a delightful crunch.
Garnish with parsley and extra cheese: Just before serving, sprinkle the chopped parsley over the top for a fresh, herby note. Add an additional sprinkling of Parmesan cheese if desired.
Variations and Substitutions
Protein Alternatives: If you prefer a different protein, you can substitute the bacon with pancetta, prosciutto, or even grilled chicken. For a vegetarian version, omit the bacon and add more vegetables like peas or mushrooms.
Pasta Choices: While bow tie pasta is used in this recipe, feel free to use any pasta shape you prefer. Penne, fettuccine, or rigatoni would also work well.
Dairy-Free Option: For a dairy-free version, use a plant-based butter and cream. Nutritional yeast can replace Parmesan for a cheesy flavor.
Nut-Free Variation: If you have a nut allergy, simply omit the pine nuts. The dish will still be delicious without them.
Herb Substitutes: If parsley isn’t to your liking, fresh basil or chives can be used instead for garnish.
Summary
Creamy Pasta with Asparagus & Bacon is a delightful dish that combines rich flavors and contrasting textures to create a meal that’s both comforting and elegant. The creamy sauce clings perfectly to the bow tie pasta, while the asparagus adds a fresh, crisp bite, and the bacon provides a smoky, savory crunch. The addition of toasted pine nuts and fresh parsley elevates the dish, making it suitable for both casual dinners and special occasions.
This recipe is appealing not only for its taste but also for its simplicity and versatility. With just a few ingredients and straightforward steps, you can create a gourmet-quality dish that will impress your family and guests. Whether you’re looking for a quick weeknight meal or a dish to wow at a dinner party, Creamy Pasta with Asparagus & Bacon is sure to become a favorite in your culinary repertoire. Enjoy the process of making it, and relish every delicious bite!
Creamy Pasta with Asparagus & Bacon
Ingredients
- 4 oz bow tie pasta
- 2 tbsp unsalted butter
- 1 clove garlic finely minced
- ⅓ cup grated Parmesan cheese
- 1 tsp chicken soup base e.g., L.B. Jamison
- ⅔ cup heavy cream
- Salt & freshly ground black pepper to taste
- 6 thin asparagus spears diagonally cut into 2″ pieces, blanched
- 3 strips bacon cooked and crumbled
- 2 tbsp toasted pine nuts
- 1 tbsp chopped parsley
- Additional Parmesan cheese for garnish
Instructions
- Cook 4 oz bow tie pasta in a large pot of salted boiling water until al dente, about 10-12 minutes. Drain and set aside.
- While the pasta cooks, blanch 6 asparagus spears in a small pot of boiling salted water for 2-3 minutes until bright green and tender-crisp.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Cook 3 strips of bacon in a skillet over medium heat until crispy, about 7-10 minutes.
- Transfer to a paper towel-lined plate to drain, then crumble the bacon into small pieces. Set aside.
- In a 9″ skillet, melt 2 tbsp unsalted butter over medium heat.
- Add 1 clove minced garlic and sauté for 1 minute until fragrant.
- Stir in ⅓ cup grated Parmesan cheese and 1 tsp chicken soup base until well blended.
- Slowly add ⅔ cup heavy cream, stirring to create a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.
- Continue cooking, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
- Add the cooked pasta to the skillet with the cream sauce, tossing to coat.
- Gently fold in the blanched asparagus pieces.
- Sprinkle the crumbled bacon and 2 tbsp toasted pine nuts over the pasta.
- Garnish with 1 tbsp chopped parsley and an additional sprinkling of Parmesan cheese if desired. Serve hot.
