I am loving all things asparagus right now. I keep grabbing a pound or two every time I go to the store. This week I made a pasta dish that was fantastic, and it’s even done, and on the table, in 30 minutes. You are going to love this Asparagus Pasta with Bacon and Parmesan. If you need something gluten-free with asparagus, try my Creamy Parmesan and Asparagus Risotto.
I kept the ingredients super simple in this recipe, and I think that makes it extra special. Besides the bacon and Parmesan, there is a squeeze of fresh lemon and also a very large, finely diced onion that you sauté to a perfect golden brown that is almost caramelized. The flavor combo in this simple dinner is perfection. I can’t wait for you to give it a try.
More Simple Pasta Recipes
- Baked Ziti Recipe
- Angel Hair Pasta with Garlic and Parmesan
- The Best Instant Pot Macaroni and Cheese
- Broccoli Chicken Casserole with Egg Noodles
- Sausage and Peppers with Egg Noodles
- Poor Man’s Egg and Spaghetti Soup
STEP-BY-STEP PICTURES ON HOW TO MAKE ASPARAGUS PASTA WITH BACON AND PARMESAN
Frequently Asked Questions & Tips for making Asparagus Pasta with Bacon and Parmesan
What type of pasta do you recommend substituting for the campanelle?
If you don’t have Campanelle pasta on hand, you can substitute it for any shortcut pasta like penne, fusilli, or macaroni.
can I use pre-cooked diced ham in place of the bacon?
Yes, you can. However, using ham in this recipe will change the overall flavor of the dish, but it should still taste good. I recommend adding the pre-cooked ham at the same time you saute the onions. Since you will not have any bacon grease to saute the onions in, you will need to add 1-2 tbsp of olive oil to the skillet.
would REAL BACON BITS work in this recipe?
I have not used real bacon bits in this recipe, but you could give it a try. Since you will not have any bacon grease to saute the onions in, you will need to add 1-2 tbsp of olive oil to the skillet. I would add in the real bacon bits after you have sauteed the onions.
- Dice the bacon and onion and chop the asparagus while the water for the pasta is coming to a boil.
- Place the cooked bacon on a plate covered with paper towels to absorb some of the grease from the bacon. If the bacon produced a lot of grease, drain it from the pan, but make sure to leave 1-2 tablespoons in the pan to saute the onions in.
- Use freshly squeezed lemon juice for the best flavor.
- 16 ounces Campanelle pasta
- 8 ounces bacon, diced
- 1 very large onion, finely diced (approx. 1½ cups - 2 cups)
- 1 lb asparagus, trimmed and cut into 1" pieces
- ½-1 cup pasta water
- ½ cup parmesan cheese
- 1 tbsp fresh lemon juice
- ¼ tsp salt + salt for pasta water
- Cracked black pepper
- Bring a large pot of water that has been salted to boil and cook the pasta al dente according to the package directions. When draining the pasta, reserve about a cup of the pasta water to add at the end. (I like to use the time when the water is coming to a boil to dice the bacon and onion and chop the asparagus.)
- In a large deep skillet, cook the diced bacon until it is crispy. Remove it from the pan onto a plate covered in paper towels, leaving 1-2 tbsp of bacon grease in the pan.
- Add the diced onion to the bacon grease and sauté for 5-7 minutes until it is browned, completely cooked, and tender.
- Next, add the pieces of asparagus and ¼ tsp salt. Sauté for 3-4 minutes or until just tender.
- Add the drained noodles and ½ cup of the pasta water and mix together. Then add the bacon pieces, parmesan cheese, and a tablespoon of fresh lemon juice. Toss and then taste. Add a little more pasta water and or salt if desired.
- Finish off with some cracked pepper over the top. Serve Immediately.
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