Ingredients
- 225 gr. slender asparagus, trimmed and cut into 5 cm pieces
- salt and freshly ground black pepper
- 4 strips bacon
- olive oil
- juice and zest of 1 lemon
- fresh Parmesan, either shaved or grated
- 225 gr. uncooked pasta, such as fettuccine
Method
- Bring a large pot of water to boil for the pasta.
- Before adding pasta, add asparagus and cook for about 2′.
- Transfer to a bowl with a slotted spoon and set aside.
- Cook pasta for a little less time than package directions call for, until almost al dente.
- Meanwhile, lay the bacon in a large cold skillet.
- Set flame to medium and cook until just crisp, turning occasionally.
- Transfer to a paper towel-lined plate to drain.
- Empty bacon grease from skillet, but don’t wipe it clean.
- Turn off flame if pasta is still cooking.
- Crumble the bacon.
- Drain pasta, reserving some cooking water.
- Heat pan again over medium flame, adding 2 tablespoons or so of olive oil to the pan.
- Add asparagus to the pan, tossing to coat with oil, then add pasta and bacon, season with pepper and toss everything together.
- If pasta seems dry, add some cooking water, starting with 1/4 cup or so, tossing to heat everything through and finish cooking pasta, about 1′ or so.
- Turn off heat.
- Add lemon juice and zest, and toss to coat.
- Plate pasta in individual shallow bowls.
- Top with some Parmesan.