Prep 15 mins
Cook 15 mins
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
- 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.
This was just okay for us, thought it could use some garlic and fresh basil. thanks
This dish is so simple and tastes so great! This is a wonderful combination of fresh ingredients in a delightful light sauce. I used the pre-cooked bacon which didn't leave much grease after I browned it, so I did add a little margarine as you suggested when I added the mushrooms. I loved the sauce which enhanced the other flavors without overpowering them. I'll make this pasta often - we loved it - thanks for posting!