Creamy bacon and asparagus pasta

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You know it’s spring when the first asparagus knock to your door and jump into your shopping cart. What’s better than a simple, rewarding and really Italian pasta with asparagus and bacon?

You’ve two alternatives for this recipe: you can just use the tips of the asparagus or the entire asparagus if you want to maximize the use of a very expensive product. That’s exactly what I do: I use the full asparagus and then blend it to get a cream and dress my pasta. I do not use cream to thicken the cream but only broth to keep it lighter and much more enjoyable. No butter as well because “less is more” is a valuable lesson we have to embrace!

What you need for 2 servings
300 grams of asparagus
170 grams of pasta
200 ml of vegetable broth (or hot water)
70 grams of diced bacon
1/2 onion
Extra virgin olive oil
black pepper
Pecorino romano cheese

How to make your pasta with asparagus
1. Wash the asparagus, remove the white part of the stem, scrap to remove the bitter taste and slice the stem into rings. Keep the tips whole.
2. Fry the onion in a deep pan with the oil then, when it is golden, add the asparagus (stems and tips) and brown for a few minutes with the salt in order to soften them.
3. Combine the warm vegetable broth and simmer for about 10 minutes, making sure that the liquid is not reduced too much.
4. Remove the asparagus tips and set aside. Take the stems without broth and blend until creamy. If you are unable to get the cream gradually add broth as needed. Brown the bacon in extra virgin olive oil.
5. Boil the pasta in salted water, drain it al dente and dress with the cream of asparagus and the fried bacon. Serve with a sprinkling of pepper and some pecorino romano according to your taste, adding the tips of asparagus as a decoration.

Preparation time: 45 minutes

[Pics by Giuseppe]

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Categories: Main dishes, Traditional Italian recipes
Article written by Veruska Anconitano aka La Cuochina Sopraffina
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