Bacon, Asparagus, and Mushroom Pasta

This delightful pasta dish combines the savory crunch of bacon with tender asparagus and earthy mushrooms, creating a harmonious blend of flavors and textures. The pasta is tossed in a light garlic and olive oil sauce, allowing the ingredients to shine. Perfect for a quick weeknight dinner, this recipe respects traditional Italian principles while adding a modern twist with seasonal vegetables.

Ingredients:

• 8 oz fettuccine or spaghetti
• 4 strips of bacon, chopped
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced (such as cremini or button)
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
3. In the same skillet, add the olive oil and sauté the asparagus for about 3 minutes until bright green and tender-crisp.
4. Add the sliced mushrooms and garlic to the skillet, sautéing for another 3-4 minutes until the mushrooms are golden and the garlic is fragrant.
5. Return the cooked bacon to the skillet. Add the drained pasta and toss everything together, adding reserved pasta water as needed to create a light sauce.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.