This asparagus and bacon pasta is fresh, lemony, a little bit creamy, and not too naughty! Perfect for spring.
So this was my idea: make a pasta with bacon and a bit of (sour) cream that isn't too bad for you.
I won't go so far as to call this healthy, but it could be so much worse. 😉 Oh and the poached egg... that's optional.
This dish is quick and easy. Asparagus is finally in season, and bacon is always in season. It's a good combo. We only use 4 strips of bacon here (split between two people), which is just enough to satisfy that hankering you have. We crisp it up, drain most of the bacon fat, and sauté the asparagus with some lemon juice.
Then all ya do is add a bit of garlic, sour cream, parmesan cheese, and a splash of the pasta water. I actually managed to dunk my hand in the boiling pasta water when making this. Use extreme caution. The sauce is light but satisfying. 😉
If you feel like adding the poached egg, you'll want to start boiling that water while the pasta is cooking. The egg pictured was poached for about 3 1/2 minutes. The egg pictured was poached the old fashioned way, but we usually use poach pods around here - they're really handy and make it less hard to mess up. Eggs and bacon of course go together, and asparagus and eggs are frequently paired together, so I thought why not.
I am so excited that we're starting to see some signs of spring here. I can't wait until jackets aren't needed anymore and I can break out the ole flip flops. It drives my sister crazy, but I love flip flops and wear them anywhere I can get away with. I'm in snow boots 6 months of the year, so that's my right, dammit! 🙂
Will you make this asparagus and bacon pasta? Are you as thrilled spring is here as I am?!
If you liked this recipe, you may also enjoy my asparagus and mushroom pasta or my creamy bacon tomato pasta.
Questions? Leave me a comment!
Asparagus and Bacon Pasta
Ingredients
- 4 ounces uncooked penne
- 4 slices bacon
- 1 bunch asparagus
- Juice of 1/2 lemon
- 1 clove garlic minced
- 2 heaping tablespoons sour cream
- 1/2 cup freshly grated parmesan cheese
- 2 dashes Italian seasoning
- Pepper to taste
- 1 tablespoon fresh parsley chopped
- 2 eggs (optional)
Instructions
- Boil a pot of salted water for your pasta, and cook it according to package directions.
- Slice bacon into small pieces, and add to a skilled on medium heat. Cook for 10-15 minutes, or until it's crispy. Once it's done, take it out of the pan and set aside. Discard most of the bacon fat (leave just enough to lightly coat the bottom of the pan). If you're poaching the eggs, you probably want to start boiling that water about now, then poach the egg to your tastes.
- Meanwhile, remove the tough ends of the asparagus, and cut the rest of it into bite-size pieces. Add it to the skillet along with the lemon juice, and sauté for 5-7 minutes on medium-high heat until it's tender-crisp, stirring occasionally.
- Add the bacon back into the skillet, and also add the garlic, sour cream, parmesan cheese, Italian seasoning, and pepper. Cook for 2 minutes. If the pasta isn't quite done yet, take the skillet off the heat until just before you're ready to drain it. Add 3 tablespoons of the pasta water and the chopped parsley, and stir it into the sauce. Add the pasta to the pan and toss it with the sauce. Serve immediately.
Notes
- I save any bacon fat that I discard and keep it in a jar in the fridge. It's great for lots of purposes (it's homemade lard, basically). I love roasting potatoes in bacon fat!
Joanna says
I was going to make the bacon/tomato pasta and then realized I had asparagus to use so I combined the two recipes. For the sauce I mixed sour cream and cream cheese. I omitted the lemon because I was afraid it would curdle. I didn’t add any Parmesan cheese. I had leftover macaroni noodles so I used them. Thank you for the inspiration! These recipes are so versatile and so good on their own. You’re awesome.
Natasha says
Nice!! Sounds good to me! 🙂 Thank you!
Laura Gibson says
I followed your recipe as written (except I fried the eggs) and it's definitely a keeper. Thank you!
Natasha says
Awesome, thanks for letting me know, Laura!
Laurie says
To be honest, this was way better than I thought it would be. I appreciate that it’s not full of butter or cream like all the other recipes that came up in my Google search tonight,
Natasha says
Glad to hear it! 😊
Lorel says
How much pasta does the recipe call for? It's missing from the ingredients list. Can't wait to try this soon!
Natasha says
Sorry about that! I will update the recipe. A good rule of thumb is about 2 ounces uncooked pasta per person, so 4-5 ounces here. Hope you enjoy this recipe!! 💜
Matt Razzano says
I tried this recipe last night...Absolutely outstanding! I would recommend it to anyone.
Natasha says
I am so happy to hear that, Matt!! 🙂
Healthy World Cuisine says
A fantastic bowl of deliciousness! My boys think that bacon belongs in it's own food group and that drippy egg... swoon! Wishing you a super weekend.
Natasha says
Thanks so much! I think your boys are correct. 😉
Mary Ann | The Beach House Kitchen says
This pasta dish looks amazing Natasha! I love asparagus. I also love the addition of the bacon. Can't wait to try this recipe! Happy weekend!
Natasha says
Thanks so much, Mary Ann! Do let me know if you try it. 🙂
Natasha's Sister says
Flip flops are dumb. Also, can you make this vegetarian for me?
Natasha says
No and No. 😀