Fettuccine with Asparagus, Bacon, and Browned Bread Crumbs

Submitted by TishT

"This is sooooo easy. You can change the asparagus for broccoli if you like. Be sure to just use the flowets (about 2 cups)"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 6 slices lean bacon, snipped into julienne strips
• 2 tablespoons olive oil
• 1 cup soft white breadcrumb
• 1⁄2 cup pine nuts, coarsely chopped
• 4 cloves garlic, minced
• 2⁄3 cup parsley, chopped
• 1⁄2 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can chicken broth, blended with the flour
• 1 lb fettuccine pasta
• 2 cups fresh asparagus spears
• 2⁄3 cup fresh, grated parmesan cheese

directions

1. In large skillet, over medium heat, cook the bacon until crisp and brown, about 3-5 minutes.
2. With slotted spoon, scoop browned bacon to paper towels to drain.
3. Reserve drippings, wipe skillet clean Add oil to skillet and heat 1 minute over medium heat.
4. Dump in bread crumbs and pine nuts and cook, stirring until lightly browned, about 3 minutes.
5. Transfer crumb mix to paper towels and wipe the skillet clean again.
6. Add reserved bacon drippings to skillet and heat.
7. Add garlic, parsley, and pepper and cook, stirring just until garlic turns golden, about 2 minutes.
8. Add broth mixture and cook, stirring until mix thickens and no raw flour taste is found, about 5 minutes.
9. Take skillet off heat Cook fettuccine adding asparagus to the cooking water in the last 3 minutes before pasta is done Drain well and dump into skillet mixture.
10. Add cheese, reserved crumb mixture, and bacon and toss well.
11. Serve with additional grated parmesan on top.

Reviews

[Marla Swoffer]

A hidden gem! I'm astonished no one has reviewed this recipe in the 7 years since it was published, but so glad I finally made it tonight. It reminded me of carbonara but with broth and bread crumbs instead of egg yolks. I followed the directions except for a few changes: I didn't have fresh parsley, so I used a few tablespoons of dried. No pine nuts either, but I needed to use up some mushrooms, so I added them in to step 7. I only had about 10 oz pasta (spaghetti) but it turned out to be just the right ratio of noodles to sauce. I used panko (Japanese bread crumbs). I was a little concerned about the flour blending in with the cold broth, but with a whisk, it smoothed out completely. This is definitely going to be a regular item on our dinner menu, especially since both picky daughters ate it! Thanks, Tish :)