This Bacon and Asparagus Pasta is a light and refreshing dinner, highlighting the flavors of spring with tender asparagus and crispy bacon. It takes just 20 minutes, making it a perfect weeknight dinner the whole family will love.
It's finally spring, and our local grocery stores are overflowing with fresh asparagus. One of my favorite ways to cook asparagus is simply searing the spears in a skillet and tossing them with a light cream sauce. That's how this asparagus pasta dish was created. I wanted a super simple, yet incredibly flavorful dinner that takes just 20 minutes and uses bright, fresh ingredients to showcase the best of the season.
Why You'll Love This Recipe
- One-pan dinner in just 20 minutes.
- Seasonal ingredients available at the grocery store.
- Decadent cream sauce, but still light and refreshing.
- Sweet, tender asparagus pairs perfectly with salty, crispy bacon.
Jump to:
Ingredients that Matter
This asparagus and bacon pasta uses just six ingredients, all available at most major grocery stores. Here are the ingredients that make this dish shine.
- Asparagus. The star of this skillet pasta is the fresh asparagus. I recommend using medium-sized asparagus rather than thick or overly thin asparagus; you want them substantial enough to stand up to searing but not too thick that they are woody.
- Bacon. Salty and crispy bacon pairs perfectly with sweet asparagus. I suggest using a thick-cut bacon, if possible, for a more substantial, meaty bite.
- Pasta. It wouldn't be a skillet pasta without the pasta, of course, and for this recipe any shape will do. I really like using pasta about 2 inches long, such as penne, fusilli, rigatoni, or rotini.
- Heavy Cream. The sauce uses heavy cream to round out the flavors of the salty bacon and tender asparagus. You only need ½ cup of cream as the sauce also uses some of the pasta cooking liquid.
- Tarragon. If you aren't familiar with tarragon, it's a tender herb with a sweet licorice flavor. It happens to be one of my absolute favorite herbs and I strongly recommend using it in this recipe as it makes the pasta dish feel incredibly fresh and bright. You can certainly leave it out or substitute in parsley, chives, or even basil.
- Parmesan Cheese. Finish the sauce with some freshly grated parmesan cheese. It adds a delicious salty note and a touch of umami.
See recipe card for quantities.
How to Make Bacon and Asparagus Pasta
This skillet pasta can come together in 20 minutes, meaning it's perfect for a weeknight dinner. Here is how this recipe comes together:
- Cook the Bacon: Start by cooking the pasta according to package instructions and be sure to reserve 1 cup of the pasta cooking liquid. Cut thick-cut bacon strips into 1-inch pieces, then place in a cold pan in an even layer. Turn the heat to medium and render the bacon until crispy, about 8 minutes. Transfer the bacon to a plate lined with paper towels using a slotted spoon. Pour out all but 2 tablespoons of the bacon fat.
- Cook the Asparagus: Cut the asparagus into 2-inch pieces (about the same size as the pasta), then wash and dry well. Add to the skillet and spread in an even layer. Cook over medium to medium-high heat, until lightly browned (do not overcook), 2-3 minutes. Sprinkle with a big pinch of salt.
- Build the Sauce: Reduce the temperature to low and pour in the cream, scraping up the bottom of the pan. Pour in ½ cup of the reserved pasta cooking liquid and simmer until slightly thickened, 1-2 minutes. Add the drained pasta and toss well to coat, simmering 1 more minute. Sprinkle in tarragon and parmesan cheese and toss well.
- Stir in Bacon: Remove skillet from heat and add half the crispy bacon, tossing well to combine. Adjust the consistency of the sauce with more of the reserved pasta cooking liquid. Serve with more bacon, parmesan cheese, and tarragon.
Love Pasta? Try These Recipes
If you love recipes like this, try some of my other favorite pasta dishes. You'll find everything from a skillet mac and cheese and a spaghetti arrabiata, to a pesto orzo salad and even instructions on making homemade pasta.
Adam's Pro Tip
One key thing I learned in culinary school is to avoid adding acid to green vegetables. For example, adding a splash of lemon juice to this dish would turn the bright green asparagus slightly brown, which is not very appealing. The same goes for overcooking green vegetables, which is why it's super important to only sear the asparagus for a couple of minutes before simmering them with the pasta in the light cream sauce. Follow these tips and the asparagus will retain a vibrant green color.
Substitutions and Variations
There are plenty of tweaks you can make to this recipe based on your dietary restrictions and flavor preferences. Consider the following tweaks:
- Bacon swap - If you don't want to use bacon, try swapping in diced pancetta or guanciale (Italian salt-cure pork jowl). You can also use prosciutto (it'll take only a few minutes to crisp in a skillet and you'll need to use a couple of tablespoons of olive oil).
- Gluten-free - You can make this recipe gluten-free by using a gluten-free pasta. Be sure the bacon package is labeled gluten-free.
- Tarragon swap - I get that tarragon is a bit of an acquired taste, so if you want to skip it try using parsley, chives, scallions, or even basil. It'll taste different, of course, but I strongly recommend adding some fresh herbs to brighten up the dish.
- Spicy version - To add a kick of spice, try sprinkling in a big pinch of crushed red pepper flakes or a spoonful of chopped Calabrian peppers.
- Add aromatics - I intentionally leave out garlic and onions as I have a hard time digesting them both, but you can certainly add a minced garlic clove and a finely chopped small yellow onion or shallot. Add them when cooking the asparagus.
Serving Suggestions
This quick pasta dinner is a complete meal on its own, but I like to serve it alongside a simple side salad. Here are some of my favorite serving suggestions:
- Spinach and Arugula Salad
- Strawberry and Goat Cheese Salad
- Charred Broccolini with Chili and Garlic
- Skillet Charred Corn on the Cob
- Carrot and Pea Shoot Spring Salad
- Romaine Wedges with Buffalo Blue Cheese Dressing
Storage
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers with a splash of water or more heavy cream to loosen the sauce. You can reheat in a skillet or microwave. My wife and I actually love this recipe cold out of the fridge. It's surprisingly good cold.
I do not recommend making this recipe in advance, though you could render the bacon up to 2 days ahead of time (store cooked bacon in an airtight container in the fridge). Do not freeze this pasta dish.
FAQ
To keep asparagus tender and slightly crisp, avoid overcooking. It should take just 2-3 minutes to cook asparagus in a skillet.
Absolutely! Swap in a 4-ounce package of diced pancetta for an elevated take on this skillet pasta.
Choose a relatively short pasta shape and cut the asparagus about the same size as the pasta. Tube-shaped pastas like penne or rigatoni work very well, as do spiral shapes.
Try swapping in broccoli, green beans, peas, or zucchini.
It takes about 8 minutes to render chopped bacon and most pasta shapes take at least 10-12 minutes to cook. That means it's best to start the bacon and pasta at about the same time.
More Pasta Recipes
Looking for other pasta recipes like this? Try these:
Perfect Sides
Looking for some sides to serve with this recipe? Try these:
Print
Recipe
Bacon and Asparagus Pasta
- Total Time: 20 minutes
- Yield: 5 cups 1x
Description
This Bacon and Asparagus Pasta is a light and refreshing dinner, highlighting the flavors of spring with tender asparagus and crispy bacon. It takes just 20 minutes, making it a perfect weeknight dinner the whole family will love.
Ingredients
- 8 ounces pasta, such as penne or fusilli
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
- ¼ teaspoon table salt
- ½ cup heavy cream
- 1 tablespoon finely chopped fresh tarragon (optional)
- 2 tablespoons finely grated parmesan cheese, more for garnish
Instructions
1) Bring a large pot of salted water to a boil; cook pasta according to package instructions, reserving 1 cup of the cooking liquid.
2) Meanwhile, add bacon to a cold large skillet and heat over medium. Cook, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a plate lined with paper towels and drain off all but 2 tablespoons of the bacon fat; reserve the fat.
3) Add the asparagus to the skillet in an even layer and cook, mostly undisturbed, until lightly browned, 2-3 minutes. Sprinkle with salt and continue cooking until crisp tender, about 1 minute. Add ½ cup of the reserved pasta cooking liquid along with the heavy cream and simmer until slightly reduced, 30 seconds.
4) Stir in tarragon and parmesan cheese. Add the drained pasta, toss well, and simmer until the pasta is tender and well coated, 1 minute. Remove from heat and stir in the bacon. Serve with more bacon and tarragon.
Notes
1) You can swap out the tarragon for Parsley, Chives, Scallions, or Basil.
2) Do not overcook the asparagus or it will turn slightly brown and get mushy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sautee
- Cuisine: American
Leave a Reply