Asparagus Pasta

Name: Asparagus Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1/2 pound bacon, small diced; 1 cup small-diced sweet onion ((like a Vidalia onion)); 2 cloves garlic, minced; 1 pound orecchiette pasta ((or other small pasta)); 1 pound asparagus, ends trimmed, cut into 2-inch pieces; 1 ¼ cup heavy cream; 3 Tablespoons fresh squeezed lemon juice; zest of 1 lemon; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 cup reserved pasta water; grated parmesan cheese ((for serving))

PIN RECIPE RECIPE CARD EMAIL RECIPE

Asparagus Pasta is a creamy pasta dish with bacon and a light lemon flavor, perfect for an easy and filling dinner or a simple side dish.

A Delicious Dinner in Under an Hour

This Asparagus Pasta is a simple stovetop meal that comes together quickly and works well for both weeknight dinners and informal gatherings. It can be served as a main dish or paired with other favorites to round out your meal. The flavors of lemon go beautifully with asparagus and it just brightens the whole dish! Perfect for asparagus season!

Frequently Asked Questions:

What else can I add to this pasta?

This is great as a main or a side dish! Add some grilled chicken to make it an even heartier meal.
Other veggies that would be good: yellow squash, zucchini, broccoli, etc.

Is this supposed to be this thick?

As this cools down, it will thicken up. You can thin it out with more pasta water or chicken stock if it is too thick to your liking.

What other cheese could I use?

I like to top it with fresh grated parmesan cheese, goat cheese crumbles on top would be great too.

How do I store and reheat leftovers?

When reheating leftovers, it can be easy for the sauce to break, reheat slowly with a bit more cream to help prevent separation. Leftovers are good for up to 3 days, do not freeze.

A large serving bowl of Asparagus Pasta.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

bacon – small diced. Pancetta can be used instead of bacon if you want to get a little fancier with it.
sweet onion– like a Vidalia onion
garlic – If possible, please use freshly minced garlic. The jarred stuff just doesn’t give the punch of flavor like fresh does.
orecchiette pasta – or other small pasta
asparagus – trim the woody end off. Then cut it into about 2-inch pieces.
heavy cream– With this recipe, you really need the heavy cream. With many other recipes people want to know if you can use milk instead, and in most cases, I say yes, but with this specific recipe, no. The heavy cream is the thick sauce for this. The fat from the heavy cream brings flavor.
lemon juice– fresh squeezed. The stuff in the bottle does not offer taste, it is just acidic and that won’t add the good lemon flavor we are looking for here. You can leave it out if you prefer, but, if they are going to use it, it should be fresh squeezed.
lemon zest – This does not make this dish super lemony but it adds a wonderful brightness to this dish. You can leave it out if you don’t like lemon flavors.
reserved pasta water – just measure out of the pot before draining the pasta. You may need it to thin out the sauce later in the process.
grated parmesan cheese – for serving (optional.)

Bacon, sweet onion, garlic, orecchiette pasta, asparagus, heavy cream, lemon juice, lemon zest, kosher salt, black pepper, reserved pasta water, and grated Parmesan cheese.

How To Make Asparagus Pasta

In a large skillet with deep sides, cook the bacon until crispy over medium-low heat, 8-10 minutes. Take the bacon out and reserve 2 Tablespoons of the bacon grease in the bottom of the pan. Sauté the onion in the bacon grease until softened, 5 minutes. Then add in garlic and sauté for about 30 seconds or until fragrant.

Bacon pieces on a few pieces of paper towels and a pan with diced onion.

Cook the pasta per the directions on the back of the box. With 1 minute left, add the asparagus to the boiling water with the pasta. Drain well, remembering to reserve ½ cup of pasta water.

Heavy cream being added to sauteed onions and then a cream sauce being made in a skillet.

While the pasta cooks, finish the sauce. Pour the heavy cream, lemon juice, lemon zest, salt, and pepper into the pan with the onions. Bring to a simmer and simmer for 2 minutes.