Bacon Asparagus Pasta

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 garlic clove (sliced)
• 7 ounces bacon ((170 grams) sliced into fine strips)
• 1 pound asparagus ((500 grams))
• 1/3 cup finely grated Parmigiano Reggiano cheese (plus extra for serving)
• 1 pound linguine pasta ((500 grams))

Instructions

1. 1

   --- Asparagus sauce ---

2. 2

   In a cold frying pan or skillet add oil and garlic. Let it heat up gently over medium heat. When aromatic which won't be long, add bacon.

3. 3

   Fry for a few minutes until the bacon is starting to brown and there is a few browned bits stuck to the bottom of the pan - this is flavor!

4. 4

   While the bacon is cooking, snap the woody ends of the asparagus and throw them away. Wash asparagus under running water. Chop off the tender tops (about 3 or 4 cm) and reserve for later. Finely slice up the rest.

5. 5

   Add finely chopped asparagus stalks and a pinch of salt to the garlic and bacon. The salt will draw out the moisture and help the asparagus cook.

6. 6

   --- Cook pasta ---

7. 7

   While the asparagus is cooking bring a large pot of salted water to the boil.

8. 8

   When water is boiling add pasta

9. 9

   --- While pasta is cooking, attend to Asparagus sauce ---

10. 10

    As the asparagus becomes tender, crush with the back of a fork. If the asparagus dries out add a little of the pasta cooking water.

11. 11

    --- Back to the pasta ---

12. 12

    Two minutes before the pasta is done, add the asparagus tips.

13. 13

    --- Finish Asparagus sauce ---

14. 14

    Turn the heat down low, and splash in 2 tablespoons of pasta cooking water into the softened asparagus. Then stir in finely grated Parmigiano Reggiano cheese to create a light but creamy sauce to coat the pasta.

15. 15

    Taste the sauce. Add freshly ground pepper and salt, if needed.

16. 16

    --- Drain pasta and finish dish ---

17. 17

    Drain the pasta and the asparagus tips. Reserving some cooking water.

18. 18

    Transfer the pasta and asparagus tips to the pan with the asparagus sauce and stir gently to coat the pasta. Add a splash of reserved cooking water to thin the sauce if desired.

19. 19

    Serve immediately with extra grated Parmigiano Reggiano cheese