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Pasta with Asparagus, Crispy Bacon and Parmesan
From Miami County Locally Grown
<p>Simple and simply delicious!</p>Source: Jamie Oliver (Entered by Deborah Spencer)
Serves: Serves 4
Ingredients
1 Bunch
Asparagus
12
Thin slices of bacon or pancetta, sliced into small strips
1 Pound
Favorite pasta
1-1/2 Ounces
Parmesan
Sea salt
Freshly ground black pepper
Extra Virginia olive oil
Step by Step Instructions
- Snap the woody bottoms off the asparagus and throw them away (or into the compost).
- Cut off the top 2-1/2 inches of each stalk, put aside and finely chop the remaining stalks.
- Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the bacon or pancetta. When the asparagus softens slightly, turn the heat off and mash the roughly with the back of a fork.
- Cook the pasta in plenty of boiling salted water, according to package instructions. Add the asparagus and bacon.
- Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water.
- Serve with the last of the Parmesan sprinkles on top.