Bacon asparagus pasta

My friend has fallen in love with Italy. I’ve never been, but it’s not difficult to relate. We’re talking about the land of pizza and pasta after all 🙂

Carbonara, another classic Roman pasta that we needed to try.

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While I daydream of Europe, hitting the museums, and sampling all the wine and cheese I possibly could, might as well cook!

This is what my pasalubong (souvenir) from Italy looks like. No, I didn’t get a whole crate.

Pasta herbs and spices bought in a store in San Gimignano. #latepost

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They are wonderful. They can be used solo, but it’s nicer to use with fresh vegetables and ingredients, as my friend showed me. We tried two variants before. The first one was more tomato based so we also used fresh tomatoes, some minced garlic, and fresh parsley. For the other type, we used some leeks, garlic, and some chopped bacon and cooking cream.

Bacon makes everything better, so I used a pack again for this recipe. I decided to try using asparagus too. Bacon and asparagus – just perfect together.

These are the fresh ingredients I used.

First thing to do is to fry the chopped bacon and to cook the pasta according to the package instructions. Fettuccine was what I had at the time.

After frying the bacon, set them aside. I wasn’t left with a whole lot of bacon oil in the pan, so I used it for sauteing the garlic and then the asparagus.

garlic_asparagus

Once the asparagus is tender, add the dried herbs.

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This is it, this is going to be my pasta ‘sauce’ so I drizzled some more olive oil. I added some pasta and tossed them all up.

bacon_asparagus_pasta

Husband and kiddie approved 🙂 Grazie mile, Macon

 


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