MAIN DISHES: PASTA & RICE
TESTER’S COMMENTS
Yummy! The cheese sauce coats the spaghetti and crispy asparagus nicely, and the crumbled bacon adds crunch and saltiness.
–M.A.J.
8 |
ounces spaghetti |
1 |
pound asparagus, trimmed and cut into 1- to 2-inch pieces |
4 |
tablespoons olive oil, divided |
4 |
tablespoons (½ stick) butter |
2 |
cloves garlic, minced |
¼ |
cup grated Parmesan cheese, plus more for serving |
6 |
ounces bacon, cooked and crumbled |
Preheat oven to 400°F.
Cook spaghetti al dente, according to package directions. Drain, reserving ¼ cup cooking water.
Toss asparagus with 1 tablespoon olive oil. Place on a baking sheet and roast for 8 minutes, turning once halfway through cooking time.
Melt butter in a skillet over medium heat with remaining olive oil. Add garlic and sauté for 30 seconds, or until fragrant. Add pasta water and Parmesan, followed by spaghetti and asparagus. Stir gently and cook over low heat for 1 minute. Add bacon and toss to combine. Transfer to a bowl or platter. Serve with extra Parmesan and crusty bread, if desired.
Makes 4 servings.
I wanted to do a take on spaghetti carbonara that didn’t involve the egg. This turned out deliciously. Great as a main dish with some lean protein added as well. It’s a family favorite!
Robin Williams, Huntersville, North Carolina
To keep asparagus spears fresh for a day or two after purchasing, place them upright in a jar and add an inch of cold water. Store the jar in the refrigerator.