Bacon & Asparagus Tagliatelle
A lot of pasta dishes seem to follow similar formats, but this asparagus and bacon pasta creatively uses the asparagus stalks to create the sauce, giving you a powerfully asparagus flavoured dish, balanced with lovely smoky and salty bacon pieces.
Ingredients
A few asparagus spears
A few rashers of smoked streaky bacon, roughly chopped
A handful of tagliatelle
Salt & pepper
Olive oil
Recipe
Bring a pot of salted water to the boil
Keep the tips of the asparagus (approx 2cm) separate and finely dice the rest. Pan fry the diced asparagus and bacon over a medium heat in a splash of olive oil with a pinch of salt and pepper. After about 5 minutes, when the asparagus has softened, roughly mash it with the back of a fork. Then add the asparagus tips and continue to fry until the bacon is nicely coloured, adding a splash more olive oil.
Meanwhile, cook the tagliatelle al dente and once cooked, mix with the asparagus and bacon, adding a splash of starchy pasta water and serve.