Creamy Noodles with Asparagus and Bacon

Asparagus pasta
Creamy Noodles with Asparagus and Bacon
I decided to write down what I did, just in case this dish came out well. It came out just right, so I'm glad that I took the time to jot it all!
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  1. Olive oil - about 2 to 3 tablespoons
  2. 1 lb asparagus (woody ends removed) cut into 1 inch pieces
  3. ½ bulb garlic, minced
  4. 2 aji peppers, chopped
  5. 1/4 cup dried tomatoes, chopped
  6. 1 teaspoon black pepper
  7. 1 teaspoon salt
  8. 250 g sliced white mushrooms
  9. Cooked bacon, chopped (about 5 strips)
  10. 2 cups heavy cream
  11. 2 handfuls of grated Parmesan cheese
  12. Bowtie noodles (400 g) cooked.
  1. Cook the asparagus, the chopped aji, and tomatoes partway in the oil.
  2. Add the crushed garlic, salt, pepper. Stir and cook a bit more.
  3. Add mushrooms and cook till asparagus and mushrooms are tender.
  4. Mix in the chopped cooked bacon.
  5. Mix in 2 cups heavy cream,
  6. Make a little roux with cream and flour, then add to thicken.
  7. Cook until thick and bubbly.
  8. Taste and adjust salt or pepper
  9. Add about 2 handfuls of Parmesan cheese, stir - or just sprinkle on top once served.
  10. Mix in the cooked noodles.