Last weekend, I wandered through the farmers’ market just as the sun peeked over the stall umbrellas. There was that burst of green everywhere—spring onions, baby lettuce, and those first tender asparagus spears that snap so perfectly under your fingers. I nabbed a bunch on a whim, remembering how bacon’s smoky crunch plays off their fresh bite like a tiny flavor fireworks show.
You know what? By the time I got home, I couldn’t shake the idea of wrapping those spears in silky pasta and drowning everything in a rich cream sauce. I dashed into the kitchen, thinking, “This has to happen tonight.” And so it did—complete with crackly bacon bits, pine nuts for a little extra pop, and a sprinkling of parsley to make it sing.
Why You’ll Love It
This pasta somehow balances indulgence and freshness in every forkful. The cream sauce is lush enough to feel decadent, yet it never overwhelms the bright snap of asparagus. And that bacon—crispy, smoky, ever so slightly sweet—cuts through the richness with a satisfying crunch.
Beyond flavor, it’s a texture playground: al dente bow ties, tender green spears, toasted pine nuts that crackle under your teeth. Toss in fresh parsley for a cool note, and you’ve got a dish that feels both rustic and elegant. What could be better on a breezy spring evening?
It’s also forgiving. Leftover sauce? Stir it into morning eggs. Got an extra handful of asparagus? Char it on a grill pan and toss it in at the last second. This recipe plays nice with tweaks, so you can make it yours.
Timing and Servings
Even on your busiest night, you can have this on the table in under half an hour. It’s perfect when you want something that looks fancy but doesn’t demand hours of prep.
- Prep time: 10 minutes
- Cook time: 15–18 minutes
- Total time: 25–28 minutes
- Serves: 2 generous portions (or 3 modest appetites)
Bonus: Leftovers heat up beautifully for a next-day lunch that still feels special.
Ingredients
- 4 oz (115 g) bow tie pasta (farfalle)
- 6 thin asparagus spears, trimmed and cut into 2″ pieces
- 3 strips bacon, cooked until crisp and crumbled
- 2 Tbsp unsalted butter
- 1 clove garlic, minced
- 2/3 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1 tsp concentrated chicken broth or soup base
- Salt and freshly ground black pepper, to taste
- 2 Tbsp pine nuts, lightly toasted
- 1 Tbsp fresh parsley, chopped
- Extra Parmesan, for serving
Directions
- Bring a large pot of water to a rolling boil. Salt it generously—think seawater. Cook the pasta until it’s just shy of al dente. Scoop out about ¼ cup of the cooking water, then drain and set aside.
- While the pasta bubbles away, blanch the asparagus in the same pot for 2–3 minutes, just until bright green and slightly tender. If you want that vivid color locked in, plunge the spears into ice water; otherwise, drain and move on.
- Heat a skillet (cast iron or heavy-bottomed works great) over medium heat. Add butter, then toss in the garlic. Stir for about 30 seconds, until you can smell that garlicky perfume but before it browns.
- Mix in Parmesan and chicken broth base to form a paste. Slowly whisk in the cream. If the sauce feels too thick, drizzle in a splash of reserved pasta water until it’s saucy and smooth. Season with salt and pepper.
- Return the pasta to the pan, tossing it until every bow tie is cloaked in sauce. Gently fold in asparagus pieces and most of the bacon, saving a few crumbs for garnish.
- Divide between plates. Scatter pine nuts, parsley, and the remaining bacon on top. Finish with a generous shower of Parmesan. Serve immediately, while the sauce still feels silky and warm.
Variations
This recipe is a playground for creativity. Feel free to switch things up:
- For a milder salt note, use prosciutto or pancetta instead of bacon.
- Skip the meat and stir in young peas or thinly sliced peppers for a vegetarian twist.
- Try coconut cream and nutritional yeast for a dairy-free spin—yes, it’s a different vibe, but still creamy and satisfying.
- If you like a little heat, sprinkle in red pepper flakes or a dash of hot sauce for a gentle kick.
Storage & Reheating Tips
Once cooled, tuck leftovers into an airtight container. They’ll keep for up to three days in the fridge. When hunger calls again, reheat gently in a skillet over low heat. Add a splash of cream or milk to revive the sauce’s silkiness.
If you’re in a rush, the microwave works too—cover the dish so it steams rather than dries out. Pause to stir halfway through, and you’ll avoid those cold spots.
FAQs
Q: Can I use another pasta shape?
A: Absolutely. Penne, fusilli or even fettuccine will catch the sauce nicely. Just pick your favorite.
Q: My asparagus is thicker than those skinny spears. Any tips?
A: Slice them lengthwise or into thinner coins so they cook through evenly with the pasta.
Q: No chicken broth base—what then?
A: A teaspoon of soy sauce or a pinch of bouillon powder can stand in. Taste and adjust your salt.
Q: How do I keep the bacon crisp?
A: Fry it until golden, drain on a paper towel, then add it right before serving so it stays crunchy.
Conclusion
There it is: a deceptively simple pasta dish that feels like you spent hours fussing over it. Creamy, crisp, savory and bright all at once—each bite says “spring is here” and “treat yourself.” Pair it with a chilled glass of Sauvignon Blanc or a light rosé, grab someone you love, and dig in. Trust me, your dinner guests—or just you—will be giving a genuine “Mmm!” by the first forkful.
Creamy Pasta with Asparagus & Bacon
Ingredients
- For the Pasta and Vegetables:
- 4 oz bow tie pasta
- 6 thin asparagus spears cut diagonally into 2-inch pieces
- 3 strips bacon cooked and crumbled
- For the Sauce:
- 2 tbsp unsalted butter
- 1 clove garlic minced
- 2/3 cup heavy cream
- 1/3 cup Parmesan cheese grated
- 1 tsp chicken soup base
- Salt and freshly ground black pepper to taste
- For Garnishing:
- 2 tbsp pine nuts toasted
- 1 tbsp parsley chopped
- Extra Parmesan cheese for sprinkling
Instructions
- Cook the Pasta: Boil the bow tie pasta according to package instructions until al dente. Drain, reserving some pasta water for adjusting the sauce if needed.
- Prepare the Asparagus and Bacon: Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp and brightly colored. Drain and set aside. Cook the bacon strips in a separate pan until crispy, then crumble or chop into small pieces.
- Make the Sauce: In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the grated Parmesan cheese and chicken soup base, then gradually add the heavy cream. Season with salt and black pepper to taste.
- Combine and Serve: Add the cooked pasta to the sauce, tossing to coat each piece. Fold in the blanched asparagus. Garnish with crispy bacon, toasted pine nuts, and chopped parsley. Sprinkle extra Parmesan cheese on top before serving.
