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You know, nothing says cozy night in quite like pasta twirled in a creamy sauce, especially if there’s a little crispy bacon and fresh asparagus in the mix. This is the kind of dinner I pull out when our family needs something equal parts indulgent and cheerful—but that doesn’t mean it’s fussy or takes forever. Quite the opposite! My Creamy Pasta with Asparagus & Bacon is full of texture (crunchy pine nuts, silky sauce, crisp-tender veggies) and honestly, it’s the one dinner that EVERYONE requests, even my picky ones who “don’t like green things” (they love this—go figure).
One of my favorite tricks with dishes like this is keeping the vibe special with very little effort. It works for Thursday supper when you want a little lift, or for a date night at home with a glass of white wine. Either way, you’re about to fall in love—just like I do, every spring when asparagus is bright and at its sweetest.
This pasta has become one of my most-requested recipes. It’s fast, totally delicious (hello, smoky bacon), and just feels a little elevated thanks to those toasted pine nuts and fresh parsley sprinkled over the top. Comfort and elegance, all tossed together in less than 40 minutes. I promise, if you serve this on a regular Tuesday, it’ll still feel like you’re celebrating something special.
Why You’ll Love This Recipe
- Creamy, dreamy sauce. Parmesan, garlic, and a just-right splash of cream wrap each noodle in savory goodness.
- Tons of texture. Asparagus brings a little bite, pine nuts give it crunch, and those bits of bacon—well, you know how irresistible those are.
- Looks (and tastes) fancy, but it’s so easy. You won’t be stuck in the kitchen for hours. Think of this as “restaurant night,” but in leggings and fuzzy socks.
- Customizable. Use whatever pasta shape, sneak in extra veggies, or swap in mushrooms for a vegetarian twist.
- Family (and picky kid) approved. Trust me, it’s a winner even if you’ve got some asparagus skeptics at your table.
Key Ingredients
Bow Tie Pasta (Farfalle): These are perfect little “pockets” for catching all that rich sauce, and they look extra charming. Really, any short pasta will do, but bow ties will win hearts every time. (I’ve also made this with penne and fusilli when the pantry’s running low.)
Asparagus: Snap up those slender spears when you see them! Blanching keeps the color extra green and the bite just right. Not an asparagus fan? Broccoli, snap peas, or even green beans can pinch-hit.
Bacon: Nothing fancy—regular old bacon from your local grocer is perfect. Maple bacon? Go for it if you like a smoky-sweet twist. Turkey bacon works for a lighter version, too, but the real deal gives the richest flavor.
Parmesan Cheese: I go for the good stuff—wedge and grate it fresh if you can. It makes the sauce so much silkier. The pre-grated kind still works in a pinch!
Heavy Cream: That ultra-luxurious texture comes from real cream. Half-and-half will work if that’s what you’ve got, though your sauce will be a little lighter.
Pine Nuts: Toast these in a dry pan for about 2 minutes until golden. It’s a simple step but adds butteriness and crunch that’s totally worth it. No pine nuts? Try chopped walnuts or skip altogether.
Garlic: Just one clove (minced!) gives a gentle warmth to the sauce. I’ve definitely doubled it on garlic-loving nights.
Chicken Soup Base: Trust me on this—it’s the secret to a deep, savory backbone in the sauce. You can use a squeeze of prepared base, a crumbled bouillon cube, or even a splash of boxed broth.
Parsley: That bright, fresh sprinkle right before serving makes everything look (and taste!) even more inviting. Swap with chives, basil, or just skip it if you want to keep it simple.
Complete list of ingredients with quantities and step-by-step instructions is down in the recipe card below, so don’t stress about jotting everything down right now!
Directions
Ready for pasta night magic? Let’s make it happen:
Step 1: Prepare the Pasta
Bring a big pot of salted water to a boil (about a tablespoon of salt for a nice flavor boost). Toss in your bow tie pasta and cook until al dente—usually 10 to 12 minutes, but check your package. Don’t overcook! Once it’s perfect, drain and set aside. (If you’re a multi-tasker, start prepping the rest of your ingredients now.)
Step 2: Blanch the Asparagus
While the pasta’s cooking, bring a small pot of salted water to a boil. Drop your asparagus in and blanch it for 2–3 minutes, just until it’s bright green but still crisp. Immediately scoop it into a bowl of ice water to stop the cooking—this is what keeps it perky instead of mushy. Drain and set aside.
Step 3: Cook the Bacon
Lay those bacon strips in a cold skillet and bring up the heat to medium; cooking bacon slowly lets the fat render perfectly. Cook until crispy (about 7–10 minutes), turning as you go. Move the bacon to paper towels and, when cooled slightly, crumble it up. Don’t snack on too many pieces… save some for the pasta!
Step 4: Make the Cream Sauce
In a large skillet, melt your butter over medium heat—but don’t let it brown. Add minced garlic and sauté just 1 minute until fragrant (not browned, not burnt!). Stir in your grated Parmesan and chicken soup base so it starts to melt into the butter. Then, slowly whisk in the heavy cream, stirring the whole time, and season with a little salt and pepper. Keep it on medium heat and let it thicken a bit (about 3–5 minutes). That irresistible aroma? That’s your sauce telling you it’s almost ready.
Step 5: Bring It All Together
Add your cooked bow tie pasta into the skillet with the creamy sauce. Toss everything together so every bit of pasta is coated (use tongs—super satisfying!). Gently fold in your asparagus so it warms up but doesn’t overcook. Then, just before serving, sprinkle over the crumbled bacon and those golden pine nuts. Finish with parsley and a little more Parmesan. Taste a bite just to be sure—impossible to resist!
Serving Suggestions
This pasta is completely craveable on its own, but I love to round it out with:
- Side Salad: Something crisp and simple, with maybe a citrusy vinaigrette to contrast all the richness.
- Crusty Garlic Bread: Tear off a piece and wipe up every drop of sauce. At our house, it disappears before the pasta’s gone (not sorry).
- White Wine: Sauvignon Blanc or Pinot Grigio matches the creamy sauce beautifully, making you feel just a little fancy midweek.
- Extra Veggies: Roasted mushrooms or sun-dried tomatoes are fantastic on the side, or even stirred right in for a veggie-forward version.
Variations
- Vegetarian: Skip the bacon and add mushrooms or some roasted red peppers. The flavor is still heavenly!
- High-Protein: Add strips of grilled chicken, sautéed shrimp, or seared salmon. Total showstoppers.
- Low Carb (or gluten-free): Spiralize some zucchini (“zoodles”) or use cauliflower rice. Lighter, still totally satisfying.
- Nut-Free: Bread crumbs or roasted pumpkin seeds make a perfect swap for pine nuts if you have allergies to consider.
- Spicy: Sprinkle in red pepper flakes or a pinch of cayenne while the sauce simmers—just right if you like a little kick.
Storage Tips
Refrigerating: Stash any leftovers in an airtight container. They’ll keep for about 3 days, though if your family is like mine, there’s rarely much left!
Reheating: I reheat gently on the stove or in the microwave. Add a splash of cream or milk if the sauce has thickened up too much—works like a charm.
Freezing: Creamy sauces can sometimes separate after thawing, but if you want to freeze, go ahead! Thaw in the fridge overnight and reheat gently with extra cream to smooth out the sauce.
Conclusion
If you ask me, there’s just nothing better than a comfort-food pasta dinner made at home—especially when it’s creamy, bacon-y, and packed with bright green asparagus. This dish has become one of our little family traditions, and I love that it’s equal parts homey and a bit fancy (with almost no fuss at all).
I genuinely hope you get to put this on your table soon—whether it’s for a weeknight pick-me-up or to celebrate something special in slippers. If you try it, let me know below how it turns out (and what tweaks you made—I’m always looking for new ideas!). Until then, happy twirling, friend!
Creamy Pasta with Asparagus & Bacon
Ingredients
- 4 oz bow tie pasta
- 2 tbsp unsalted butter
- 1 clove garlic finely minced
- 1/3 cup grated Parmesan cheese
- 1 tsp chicken soup base (e.g., L.B. Jamison)
- 2/3 cup heavy cream
- salt and freshly ground black pepper to taste
- 6 thin spears asparagus diagonally cut into 2" pieces, blanched
- 3 strips bacon cooked and crumbled
- 2 tbsp toasted pine nuts
- 1 tbsp chopped parsley
- additional Parmesan cheese to garnish
Instructions
- Bring a large pot of salted water to a boil. Add bow tie pasta and cook until al dente, about 10–12 minutes or according to package directions. Drain and set aside.
- Bring a small pot of salted water to a boil. Add asparagus pieces and cook for 2–3 minutes until tender-crisp and bright green. Drain and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
- Heat a skillet over medium heat and cook bacon strips until crispy, about 7–10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into small pieces and set aside.
- Melt butter in a large skillet over medium heat, avoiding browning. Add garlic and sauté for 1 minute until fragrant. Stir in Parmesan cheese and chicken soup base until combined. Slowly pour in heavy cream, stirring constantly to create a smooth sauce. Season with salt and pepper to taste. Cook until slightly thickened, about 3–5 minutes.
- Add cooked pasta to the skillet with the cream sauce and toss until fully coated. Gently fold in the blanched asparagus. Sprinkle crumbled bacon and toasted pine nuts over the pasta.
- Sprinkle with chopped parsley and additional Parmesan cheese, if desired. Serve warm and enjoy!
