Fettuccine with asparagus, bacon, and lemon

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

  1. Bring a large pot of water to boil for the pasta.
  2. Before adding pasta, add asparagus and cook for about 2′.
  3. Transfer to a bowl with a slotted spoon and set aside.
  4. Cook pasta for a little less time than package directions call for, until almost al dente.
  5. Meanwhile, lay the bacon in a large cold skillet.
  6. Set flame to medium and cook until just crisp, turning occasionally.
  7. Transfer to a paper towel-lined plate to drain.
  8. Empty bacon grease from skillet, but don’t wipe it clean.
  9. Turn off flame if pasta is still cooking.
  10. Crumble the bacon.
  11. Drain pasta, reserving some cooking water.
  12. Heat pan again over medium flame, adding 2 tablespoons or so of olive oil to the pan.
  13. Add asparagus to the pan, tossing to coat with oil, then add pasta and bacon, season with pepper and toss everything together.
  14. 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.
  15. Turn off heat.
  16. Add lemon juice and zest, and toss to coat.
  17. Plate pasta in individual shallow bowls.
  18. Top with some Parmesan.
Source: https://www.csmonitor.com/