- Cooking Time: 18
- Servings: 3-4
- Preparation Time: 20
BackstoryFrom Ali's notes: "Actually, if you’re not a fan of cooking with wine, you can easily sub in some chicken broth and maybe a hint of lemon juice.
But this recipe was 100% inspired by leftovers in my kitchen on the Sunday afternoon that I whipped it up. And after having had friends over the night before, half a bottle of white wine was corked and calling my name. So, as I like to do, I added half of it to the pasta, and poured the rest into a small glass to drink while I cooked. Perfection."
- 1/2 lb. (8 oz.) uncooked pasta (I used linguine)
- 1/2 lb. (about 8 strips) uncooked bacon, diced
- 1/2 lb. (8 oz.) fresh aspagarus, ends trimmed and cut into 2-inch pieces
- 1/2 cup dry white wine (or you can double this if you'd like)
- 1/2 cup grated or flaked Parmesan cheese
- Cook the pasta in a large pot of salted water al dente according to package instructions.
- Meanwhile, add bacon to a medium saute pan. Cook over medium-high heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside. Add asparagus to the pan and saute in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon. Slowly add the white wine to the pan, and scape the bottom of the pan with a spoon to deglaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.
- When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the saute pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
- *If the pasta seems too dry, add in 1/4 cup of the pasta water after adding in the asparagus and bacon and toss to combine.