The Pioneer Woman Tasty Kitchen
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Asparagus Spaghetti

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Level: Intermediate

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Description

This pasta dish uses sugared asparagus and smokey bacon, a combination that creates a wonderful flavor.

Ingredients

  • 1 bunch Asparagus, Cut Into 2-Inch Pieces
  • ¼ cups Olive Oil
  • ½ teaspoons Sugar
  • ½ pounds Thick Sliced Apple Wood Bacon Diced
  • 6 pieces Large Basil Leaves, Chiffonade
  • 1 pound Cut Spaghetti Noodles
  • 1 cup Shredded Pecorino Romano Cheese

Preparation

Cut off 2 inches from the bottom of the asparagus and discard that part. Cut the remaining asparagus into 2 inch pieces.

Using a small skillet, add asparagus, drizzle with oil and sprinkle with sugar and saute over medium heat until the asparagus is starting to get a caramelized color, then take off of the heat and place asparagus on a paper towel.

Fry the diced bacon over medium heat until it is lightly brown but not crispy. Then, remove from heat and place bacon on a paper towel.

Chiffonade the basil: Stack about 6 leaves, roll up like a cigar and begin slicing the roll perpendicularly, creating fine, thin strips. Shred the cheese. Cook pasta according to the package instructions and drain it.

Place pasta in a serving bowl and add the basil, bacon and the asparagus and 3/4 of the cheese and drizzle with a little bit of olive oil. Toss the ingredients to combine them, and top with remaining cheese. Add more olive oil if you like and serve.

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