This indulgent pasta dish is a perfect blend of creamy richness, crisp-tender asparagus, and smoky bacon, all topped with nutty pine nuts and a touch of fresh parsley. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers comfort and elegance in every bite!
Why You’ll Love This Recipe
This Creamy Pasta with Asparagus & Bacon is a delightful harmony of flavors and textures. Tender bow tie pasta is coated in a rich, garlicky Parmesan cream sauce, perfectly complemented by crisp bacon, vibrant asparagus, and toasted pine nuts. It’s an easy yet indulgent meal that feels gourmet without requiring hours in the kitchen. Whether you’re preparing a cozy dinner for two or a quick family meal, this dish is guaranteed to impress.
Key Ingredients
Bow Tie Pasta: Holds the creamy sauce beautifully, offering bite-sized perfection in every forkful.
Asparagus: Blanched to tender-crisp perfection, asparagus adds a fresh, slightly earthy flavor that balances the richness of the sauce.
Bacon: Crispy, salty bacon brings a smoky depth that elevates the dish to the next level.
Parmesan Cheese: Aged and nutty, Parmesan cheese is the backbone of the creamy, luxurious sauce.
Heavy Cream: Creates the smooth, velvety texture that coats the pasta and ties the flavors together.
Pine Nuts: Toasted pine nuts add a buttery crunch, providing a delightful contrast to the creamy sauce.
Garlic: Sautéed until fragrant, garlic infuses the sauce with a rich, aromatic base.
Chicken Soup Base: Adds a savory depth and enhances the overall flavor profile of the dish.
Parsley: Fresh parsley brightens the dish and adds a subtle herbal finish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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
This pasta is versatile and pairs well with several sides and accompaniments:
Simple Side Salad: Serve alongside a crisp green salad with a light vinaigrette for a refreshing contrast.
Garlic Bread: Sop up the creamy sauce with warm, crusty garlic bread.
White Wine: Pair with a crisp Sauvignon Blanc or Pinot Grigio to complement the creaminess of the dish.
Vegetarian Companion: Serve with roasted cherry tomatoes or a side of sautéed mushrooms for added veggies.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of cream or milk to restore the sauce’s consistency.
Freezing: While the cream sauce may not freeze perfectly, you can freeze the pasta in a pinch. Thaw in the refrigerator overnight and reheat with additional cream to revive the sauce.
Variations
Vegetarian Option: Omit the bacon and add sautéed mushrooms or roasted red peppers for a hearty, meat-free version.
Protein Boost: Add grilled chicken, shrimp, or salmon for a more protein-packed meal.
Low-Carb Swap: Replace the bow tie pasta with zucchini noodles or cauliflower rice for a keto-friendly alternative.
Nut-Free Alternative: Skip the pine nuts and sprinkle toasted breadcrumbs or sunflower seeds on top for texture.
Spicy Kick: Add a pinch of red pepper flakes to the cream sauce for a touch of heat.
Conclusion
Creamy Pasta with Asparagus & Bacon is the ultimate comfort food with a touch of sophistication. The combination of creamy sauce, smoky bacon, and crisp asparagus makes this dish a satisfying and flavorful choice for any occasion. Whether you customize it to suit your tastes or enjoy it as-is, it’s a recipe that’s sure to find a permanent place in your dinner rotation. So grab your skillet and get ready to treat yourself to a pasta dish that’s as easy as it is indulgent.
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!
