Bacon and Asparagus Fusilli Pasta

A quick, savory pasta dish featuring al dente fusilli, crispy bacon, and tender-crisp asparagus. Tossed in rendered bacon fat for a perfect weeknight dinner.

Ingredients

• 250 g fusilli pasta
• 150 g bacon
• 200 g fresh asparagus
• 1/2 red onion
• 1 tbsp olive oil
• 1 tbsp dark sauce
• to taste salt
• to taste black pepper

Instructions

1. 1Cut the asparagus

   

   Place the fresh asparagus flat on a wooden cutting board. Using a sharp knife, chop the vibrant green stalks into even, short segments for easier cooking.

   Tip: Line up the asparagus spears to chop multiple at once for uniform pieces and faster prep.
2. 2Slice the bacon

   

   Place the bacon strips on a cutting board and slice them into small, uniform rectangular pieces. This ensures the bacon cooks evenly and is easy to distribute throughout the pasta dish.

   Tip: Chilling the bacon slightly in the freezer for a few minutes before slicing can make it easier to cut into precise pieces.
3. 3Prepare the boiling water

   

   Bring a large pot of water to a vigorous boil. Add a generous amount of salt and a drizzle of olive oil to the water. The salt seasons the pasta while the oil helps prevent it from sticking together during cooking.

   Tip: Adding salt to your pasta water is essential for flavor as it is the only chance to season the pasta itself.
4. 4Blanch the asparagus

   

   Carefully drop the prepared asparagus into a pot of vigorously boiling water. Allow them to blanch briefly until they become tender but still retain a slight crunch and bright color.

   Tip: Do not overcook the asparagus; it should remain vibrant green and slightly crisp.
5. 5Cook the fusilli pasta

   

   Add the dry fusilli pasta directly into the pot of boiling water. Stir occasionally to prevent the noodles from sticking together, and boil until the pasta reaches an al dente texture.

   Tip: Cook the pasta in the same water used for the asparagus to absorb extra subtle flavor.
6. 6Sauté the red onions

   

   Add the chopped red onions to a pan with hot oil. Sauté them over medium heat until they become soft, translucent, and slightly golden at the edges.

   Tip: Keep the onions moving occasionally to ensure they soften evenly without burning.
7. 7Fry the bacon with onions

   

   Add the sliced bacon pieces into the pan with the sautéed red onions. Fry the mixture until the bacon is golden-brown and the fat has rendered.

   Tip: Fry until the bacon reaches your preferred level of crispiness.
8. 8Combine pasta and bacon

   

   Transfer the cooked fusilli pasta directly into the pan with the browned bacon and onions. Toss well to combine, ensuring the pasta is evenly coated with the rendered bacon fat.

   Tip: Add a splash of pasta cooking water if the pan seems too dry.
9. 9Incorporate asparagus and seasoning

   

   Add the pre-blanched asparagus, desired dark sauces, and freshly cracked black pepper to the pasta mixture. Toss everything together over the heat for another minute until well combined and heated through.

   Tip: Blanching the asparagus beforehand keeps it vibrant and crisp-tender.
10. 10Toss and serve

    

    Use tongs or chopsticks to toss and stir everything thoroughly in the skillet, ensuring every piece of pasta, asparagus, and bacon is evenly coated with the savory pan sauce and rendered drippings.

    Tip: If the sauce appears too thick, add a small splash of the reserved pasta cooking water to loosen it up and create a creamier consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions