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Asparagus Pasta

Ingredients

  • 4 slices bacon, chopped
  • 1 pound fettuccini pasta
  • 12 ounces medium-width asparagus spears, trimmed and cut crosswise into 2-inch pieces
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 teaspoon Kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper, plus more for garnish
  • 2 cups freshly grated Parmesan cheese, divided, plus more for garnish
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice

Cooking Instructions

Step 1: In a small saucepan over medium heat, cook the bacon, stirring occasionally, until crisp and rendered, 8 to 12 minutes.  Using a slotted spoon, transfer the bacon to a paper towel-lined plate.  Set aside.  Wipe the pan clean.

Step 2: Bring a large pot of salted water to a boil over medium-high heat.  Cook the pasta according to package directions, adding the asparagus during the last 2 minutes.  Reserve 1/2 cup of the pasta water.

Step 3: Meanwhile, while the pasta is cooking, in the same saucepan used to cook the bacon, heat the cream and butter over medium heat until hot.  Season with salt and pepper.

Step 4: To a large serving bowl, add 1 cup of cheese and the lemon zest.  Stir in the butter and cream mixture.

Step 5: Drain the pasta and asparagus and immediately pour them into the bowl with the cream mixture.  Toss a few times to coat, then add the lemon juice and the remaining 1 cup of cheese.  Toss to combine, thinning with pasta water as needed to make a silky sauce.  Garnish with bacon, pepper, and cheese.  Serve immediately.

Enjoy this easy spring supper from The Pioneer Woman!