Fusilli with Asparagus and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 ounces sliced bacon, cut crosswise into 1/2-inch pieces |
2 tablespoons extra-virgin olive oil |
1 medium onion, finely chopped |
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices |
1 pound fusilli (short corkscrew pasta) |
1/2 cup finely grated parmigiano-reggiano (1 1/2 oz) plus additional for serving |
Directions:
1. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
2. Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
3. While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
4. Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
5. Serve pasta sprinkled with bacon and with additional cheese on the side.
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