Creamy Pasta with Asparagus and Bacon: Clothed in a dreamy creamy sauce and packed with asparagus, crispy bacon, and mushrooms. The best part? All this is made in one pot!
No, this is not the first one-pot pasta I’ve made but this is absolutely the best! It’s incredibly creamy – the pasta is coated in a luxuriously cream sauce cooked in the same pot. This recipe is a no-fuss, zero-stress, and anyone can pull this off! It’s the perfect recipe for an easy midweek dinner. And this is bursting with mouthwatering flavors!
This one-pot pasta is a regular on our menu rotation. It’s very convenient with a creamy and glossy consistency that is to die for! Plus the pasta absorbed all the goodness of the sauce.
I like the addition of asparagus to this recipe. Asparagus pairs excellently with pasta. Since everything is cooked in a single pot, the flavor of the asparagus gets dispersed throughout the whole dish. The bacon and mushrooms also play an important role. With these three working together, you can expect nothing less!
What You Need To Make This Creamy Pasta with Asparagus and Bacon
- Penne
- Chicken Stock
- Heavy/Double Cream
- Freshly grated Parmesan
- Asparagus
- Mushrooms (use your favorite. I used Chestnut Mushrooms)
- Bacon
- Unsalted Butter
- Cloves of Garlic
- Finely diced Fresh Parsley
- Onion
- Salt & Pepper
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free pasta. Barilla pasta gluten-free is a good choice.
Steps To Make Creamy Pasta with Asparagus and Bacon
Step 1: Start by frying the bacon. Set aside when done.
Step 2: Melt the butter in the same pot.
Step 3: To the melted butter, add the asparagus, onion & mushrooms.
Mushrooms:
Step 4: Cook until browned, then add the garlic.
Step 5: Add the chicken stock along with the cream.
Step 6: Toss in the pasta.
Step 7: Let everything simmer until the pasta is al dente.
Step 8: Add the bacon, parsley, and Parmesan. Stir until incorporated.
Tip: Use room temperature stock. Make sure the cream is also at room temperature. Or the cream will curdle when combined.
Frequently Asked Questions
Why do we have to remove the bacon?
So the bacon will not lose its crispiness and removing the bacon will give room to the onion, mushroom, and asparagus.
Why do we have to add uncooked pasta?
You will have a rather thick sauce and yet have fully cooked pasta if you follow the ratios in the recipe. The pasta should always be a bit al dente (with a slight bite), but if you want it a little more cooked, simply add some extra stock.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Pasta with Asparagus and Bacon
Ingredients
- 5.3 ounces/150 grams of Bacon diced
- 12.3 ounces/350 grams Penne uncooked
- 5.3 ounces/150 grams Asparagus diced (woody ends removed)
- 1 c./250ml Heavy/Double Cream at room temp
- 1/2 c./40 grams freshly grated Parmesan
- 3 c./750ml Chicken Stock not piping hot! (plus 1/3 c./80ml reserved)
- 5.3 ounces/150 grams Mushrooms of choice sliced (I use Chestnut Mushrooms)
- 1 medium Onion finely diced
- 2 tablespoons Unsalted Butter
- 2 tablespoons finely diced Fresh Parsley
- Salt & Pepper to taste
- 2 cloves of Garlic finely diced/minced
Instructions
- Fry the diced bacon in a large pot over medium heat until the fat completely renders and the bacon is crispy. In a bowl, transfer the bacon, but leave the bacon fat in the pot.
- In the same pot, add 2 tbsp butter. Once melted, add the asparagus, mushrooms, and onion. Cook for a few minutes until starting to brown. Add the garlic and cook for a minute more.
- Add the chicken stock and cream. Stir well before adding the uncooked pasta.
- Adjust the heat to low and simmer until the pasta is al dente. Add enough extra stock (1/3 c. or 80ml) if the sauce soaks up before the pasta is cooked.
- Return the bacon to the pot once the sauce has thickened and the pasta is cooked. Sprinkle in 2 tbsp finely diced parsley and half a cup of freshly grated Parmesan. Stir and serve.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
