This pasta is loaded with creamy richness, crisp-tender asparagus, smoky bacon, topped with tiny pine nuts and a sprinkle of fresh parsley. This is a quick pasta dish with indulgence filled in it. It has got lots of texture and lovely flavors to please your taste buds. Evening meals for weekdays, or as a special feast-this recipe is all about comfort and elegance packed into one bite!
Why You’ll Love This Recipe
The Creamy Pasta with Asparagus and Bacon is everything about flavors and a play of textures. Finely cooked bow ties are served with a thick, garlicky Parmesan cream sauce, each mingling flavors with the perfect finishing of crisp bacon slices, the color saved in the vibrancy of asparagus, and then brilliantly toasted pine nuts. It is an effortless yet indulging meal that feels as though it is worthy of a posh dinner without hours in the kitchen. The dish makes an impression when prepared for two over a snug dinner or for the family over a quick one, too!
Key Ingredients
Bow Tie Pasta: Perfectly holds that luxurious sauce with the bite-sized perfection it offers within each forkful.
Asparagus: Lightly blanched to a perfect tensile nature, it adds a crisp, earthy fresh character that balances the creaminess of the sauce.
Toast: It is crispy, salty bacon, a deep note of smoke and brings the dish to a higher level.
Parmesan Cheese: An aged and cut nut perfect cheese flavor goes into the backbone of your creamy, luxurious sauce.
Heavy Cream: Makes a velvety-smooth barrier around your pasta and also brings the ingredients together.
Pine Nuts: Toasted brown spiced pine nuts create a buttery crunch against the creamy sauce.
Garlic: Fragrant and sautéed with garlic, the flavor-rich aromatic foundation bathes the sauce.
Chicken Soup Base: Brings deep savoriness that mellows the flavor spectrum in a process of integrationism-takes over.
Parsley: Adds vibrancy and finishes the dish with very subtle herbs.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Directions
Step 1: Prepare the Pasta
Cook the pasta:
Bring a large pot of salted water to a boil.
Add the bow tie pasta and cook until al dente, about 10–12 minutes (follow package directions).
Drain the pasta and set it aside.
Step 2: Blanch the Asparagus
Blanch the asparagus:
Bring a small pot of salted water to a boil.
Add the asparagus pieces and cook for 2–3 minutes until tender-crisp and bright green.
Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
Drain again and set aside.
Step 3: Cook the Bacon
Cook and crumble the bacon:
Heat a skillet over medium heat and cook the bacon strips until crispy, about 7–10 minutes.
Transfer the bacon to a paper towel-lined plate to drain excess grease.
Once cooled, crumble the bacon into small pieces and set aside.
Step 4: Prepare the Cream Sauce
Melt the butter:
In a large skillet, melt unsalted butter over medium heat.
Avoid browning the butter.
Sauté the garlic:
Add finely minced garlic and sauté for 1 minute until fragrant.
Do not burn the garlic.
Add cheese and soup base:
Stir in the grated Parmesan cheese and chicken soup base until combined and melted.
Add the cream:
Slowly pour in the heavy cream, stirring constantly to create a smooth sauce.
Season with salt and freshly ground black pepper to taste.
Continue to cook the sauce over medium heat, stirring frequently, until it thickens slightly, about 3–5 minutes.
Step 5: Combine Pasta and Sauce
Add pasta to the sauce:
Add the cooked bow tie pasta to the skillet with the cream sauce.
Toss until the pasta is fully coated in the sauce.
Add asparagus:
Gently fold in the blanched asparagus. Allow the heat from the sauce to warm the asparagus without overcooking.
Sprinkle with bacon and pine nuts:
Sprinkle the crumbled bacon and toasted pine nuts over the pasta for added flavor and texture.
Garnish and serve:
Sprinkle with freshly chopped parsley for a fresh finish.
Add extra Parmesan cheese if desired.
Serve warm and enjoy!
Serving Suggestions
Several sides and accompaniments best complement this pasta:
Side Salad Sizzle: For refreshing contrast, fill your plate with a few greens accompanied with a light vinaigrette.
Crusty Garlic Bread: Inhaled when getting warm, with creamy sauce in it.
White Wine: Opt for a dry Sauvignon Blanc or Pinot Grigio, which could enhance the creaminess of this preparation.
For Vegetarians: Served with roasted sun dried or stir fried mushroom side to accompany those veggies into your system.
Storage Tips
Chilling: Use up within three days; best to put inside an airtight container then refrigerate.
Reheating: Allow softly to reheat by means of stovetop at a low fire or in the microwave. Pour a droplet of cream or milk on it to reinstate the sauce’s thickness.
Freezing: Although not the best for the freezing of cream sauce, you can still freeze pasta in this way and defrost it through a night in the refrigerator. Heat with additional cream to revive sauce.
Variations
Vegetarian: Omit bacon and sauté the mushrooms or roasted red pepper for a hearty beef-free dish.
Proteins Added: Grilled chicken, shrimp, or salmon can enhance high protein for a delicious dish.
Low Carb: Replace the bow tie pasta with zoodles or cauliflower rice for a keto-friendly dish.
Nut Free: Toast some bread crumbs or sunflower seeds as a substitute if pine nuts can’t be tolerated-all will give texture.
Spicier Bite: Add a touch of spicy flavor by simply kneading a little clove of pepper flakes into your cream sauce.
Conclusion
Creamy Pasta with Asparagus & Bacon – the epitome of comfort food with a touch of elegance. The cream sauce, smoky bacon, and crunchy asparagus make this meal very soul-satisfying and flavorsome for any feast. Customize it to suit your palate or enjoy it entwined with a perfect recipe. There is no denying it, this one will absently blend into your lifetime dinner rotation. So heat up that skillet and make yourself indulge in some pasta, easy as well as comforting.
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!
