Prep 15 mins
Cook 30 mins
This is sooooo easy. You can change the asparagus for broccoli if you like. Be sure to just use the flowets (about 2 cups)
- 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
- In large skillet, over medium heat, cook the bacon until crisp and brown, about 3-5 minutes.
- With slotted spoon, scoop browned bacon to paper towels to drain.
- Reserve drippings, wipe skillet clean Add oil to skillet and heat 1 minute over medium heat.
- Dump in bread crumbs and pine nuts and cook, stirring until lightly browned, about 3 minutes.
- Transfer crumb mix to paper towels and wipe the skillet clean again.
- Add reserved bacon drippings to skillet and heat.
- Add garlic, parsley, and pepper and cook, stirring just until garlic turns golden, about 2 minutes.
- Add broth mixture and cook, stirring until mix thickens and no raw flour taste is found, about 5 minutes.
- 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.
- Add cheese, reserved crumb mixture, and bacon and toss well.
- Serve with additional grated parmesan on top.
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 :)