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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

RIGATONI WITH BACON AND ASPARAGUS Recipe

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This recipe for RIGATONI WITH BACON AND ASPARAGUS is from The Brubaker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz package rigatoni or large tube pasta
1 lb fresh asparagus, trimmed and coarsely chopped
8 bacon strips
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
2/3 cup half-and-half cream
1/4 cup shredded parmigiano-reggiano cheese
1/2 cup shredded part skim milk mozzarella cheese
1/2 teaspoon salt
1/4 cup minced fresh parsley
Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan,cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Saute garlic in butter and oil until tender. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted. Drain rigatoni; add to pan. Stir in the salt, asparagus and reserved bacon. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Number Of Servings:
Number Of Servings:
8

 

 

 

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