Recipe by Gatorbek
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
- 16 ounces penne pasta
- 8 ounces bacon, sliced
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 16 ounces asparagus, trimmed and cut into 2-inch pieces
- 1 cup chicken stock
- 1⁄2 cup evaporated milk or 1⁄2 cup heavy cream
- freshly grated parmesan cheese
- fresh cracked black pepper
Directions See How It's Made
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.