Creamy Pasta with Asparagus and Bacon
This Creamy Pasta with Asparagus and Bacon is rich, satisfying, and unbelievably flavorful - yet incredibly easy to make. Every bite is infused with a velvety béchamel sauce, laced with Parmesan for that irresistible touch of sharpness, and balanced by the nutty, vibrant flavor of freshly blanched asparagus. With a hint of garlic and crispy pancetta bits in every bite, this dish feels like a restaurant-worthy meal made effortlessly in your own kitchen.
Ingredients
- 1 bunch (about 180g) fresh asparagus trimmed and cut into 2-inch pieces
- 150 g spaghetti or pasta of your choice
- 1 tbsp olive oil
- 100 g pancetta diced
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 cup regular milk
- 1/3 cup Parmesan cheese grated
- salt to taste
- black pepper to taste
- Pinch of nutmeg optional
For garnish, optional:
- Fresh parsley or basil chopped
Instructions
- Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender but still crisp. Remove the asparagus with a slotted spoon and immediately place it in ice water to stop the cooking process. Keep the pot of water boiling.
- Cook the Spaghetti: Using the same water you used to blanch the asparagus, add the spaghetti and cook according to package instructions until al dente. This will add more flavor to the pasta. Before draining the spaghetti, reserve 1 cup of the cooking water, then drain the pasta and set it aside.
- Cook the Pancetta: In a large pan, heat the olive oil over medium heat. Add the diced pancetta and cook for 4-5 minutes until crispy. Remove the pancetta from the pan and set it aside, leaving the pancetta fat in the pan.
- Make the Béchamel Sauce: In the same pan where the pancetta was cooked, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant. Stir in the flour to make a roux, cooking for about 1 minute while stirring continuously.
- Add the Milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Cook the sauce for about 5 minutes until it thickens. Season with salt, black pepper, and a pinch of nutmeg if desired. If the sauce becomes too thick, stir in some of the reserved pasta cooking water, a little at a time, to reach the desired consistency.
- Add Parmesan and Pancetta: Remove the saucepan from heat and stir in the grated Parmesan cheese until melted and smooth. Then, add the cooked pancetta back into the sauce.
- Toss the Pasta: Add the cooked spaghetti and blanched asparagus to the pan with the béchamel and pancetta sauce. Toss everything gently, adding more pasta water if needed to ensure the sauce coats the pasta and asparagus evenly.
- Serve: Divide the asparagus pasta between two plates. Garnish with fresh parsley or basil, and extra Parmesan if desired.
- Dobar tek!