Description
A delicious and creamy pasta dish combining crispy bacon, tender asparagus, and a tangy lemon-infused sauce with parmesan and sour cream. This quick and easy recipe is perfect for a flavorful weeknight dinner and can be enhanced with optional poached eggs for extra richness.
Ingredients
Scale
Pasta
- 4 ounces uncooked penne
Meat
- 4 slices bacon
Vegetables & Herbs
- 1 bunch asparagus
- 1 tablespoon fresh parsley (chopped)
Flavorings & Dairy
- Juice of 1/2 lemon
- 1 clove garlic (minced)
- 2 heaping tablespoons sour cream
- 1/2 cup freshly grated parmesan cheese
- 2 dashes Italian seasoning
- Pepper (to taste)
Optional
- 2 eggs (optional, for poaching)
Instructions
- Cook the pasta: Boil a pot of salted water and cook the penne according to the package directions until al dente. Reserve some pasta water before draining.
- Prepare the bacon: Slice bacon into small pieces and add to a skillet over medium heat. Cook for 10-15 minutes until crispy. Remove bacon and set aside, discarding most of the bacon fat but leaving enough to lightly coat the pan bottom. If adding eggs, begin boiling water to poach them now.
- Sauté the asparagus: Trim the tough ends off the asparagus and cut into bite-size pieces. Add to the skillet with lemon juice and sauté over medium-high heat for 5-7 minutes until tender-crisp, stirring occasionally.
- Make the sauce: Return bacon to the skillet. Add minced garlic, sour cream, freshly grated parmesan, Italian seasoning, and pepper. Cook for 2 minutes to combine flavors. If pasta is not ready, remove skillet from heat until needed.
- Combine pasta and sauce: Add 3 tablespoons of reserved pasta water and chopped parsley to the skillet, stirring to create a creamy sauce. Toss the drained pasta with the sauce until well coated.
- Serve: Plate the pasta immediately. Optionally top with poached eggs for added richness and serve hot.
Notes
- Reserve some pasta water before draining to help loosen and bind the sauce.
- Discard most bacon fat to reduce greasiness but keep enough for flavor and cooking asparagus.
- Poached eggs add a silky texture and extra protein but can be omitted.
- Use freshly grated parmesan cheese rather than pre-grated for best flavor and texture.
- Adjust lemon juice and seasoning to taste for brightness and balance.
