Fresh tagliatelle pasta tossed with crispy bacon and trimmed asparagus. Sprinkle with freshly grated parmesan and chopped basil to serve!
|10||Slices Schneiders® Bacon, chopped|
|1 lb||(454 g) Tagliatelle pasta (fresh or dry)|
|1 lb||(454 g) Asparagus, bottoms trimmed|
|Salt and pepper|
|Chopped fresh basil or thyme|
|.33 cup||(80 mL) Freshly grated Parmesan cheese, divided|
COOK bacon in a large skillet over medium–high heat, stirring occasionally, for 8-9 minutes or until crispy. Remove bacon from pan using a slotted spoon and set aside. Reserve 2 tbsp (30 mL) bacon drippings in the pan and discard remainder.
COOK pasta in a large pot of salted boiling water according to package directions. Drain pasta, reserving 1 cup (250 mL) pasta water.
HEAT reserved bacon drippings over medium-high heat. Add asparagus and cook, tossing for 4-5 minutes or until fork tender. Add drained pasta and reserved pasta water. Toss to coat and add bacon bits, salt, pepper and chopped herbs. Toss in half the Parmesan cheese.
SERVE sprinkled with remaining Parmesan.
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