Pasta primavera with asparagus, peas, mushrooms, and bacon
Servings 4
Author Lisa Fain
Ingredients
8ouncesfettuccine pasta
1tablespoonkosher salt
6ouncesbacon
4tablespoonsunsalted butter
2clovesgarlic, minced
1/2poundasparagus, cut into 1-inch pieces
1/2poundcremini or button mushrooms, thinly sliced
1jalapeño,seeded and diced
1cupfresh or thawed frozen green peas
3/4cupheavy cream
1/4cupbock beer
1 1/2cupsfinely grated Parmesan cheese, plus more for serving
1/4teaspoonblack pepper
Pinchcayenne
Instructions
Cook the fettuccine according to the package instructions in a large pot of water seasoned with salt. Once cooked, drain and rinse the fettuccine.
As the pasta water is heating up and the pasta cooks, in a large skillet on medium-low heat, cook the bacon until crisp, about 10 minutes, turning once. Place the cooked bacon on a paper-towel lined plate and pour off all of the bacon grease in the pan except 1 tablespoon. (Reserve the rest of the grease for another use.) When it’s cool enough to handle, cut the bacon into 1/2-inch pieces.
Meanwhile, return the skillet with the tablespoon of bacon grease back to the stove and again turn the heat to medium low. Add the butter to the skillet and once it’s melted, add the garlic, asparagus, mushrooms, and jalapeño. While occasionally stirring, cook until the asparagus and jalapeños are tender and the mushrooms have released some of their liquid, about 5 minutes.
Add to the skillet the bacon, peas, heavy cream, bock beer, and Parmesan cheese. Stir quickly until well combined, then turn off the heat to keep the sauce from over cooking. Add the black pepper and cayenne. Adjust seasonings and add salt to taste.
Depending on the size of your skillet, you can add the drained pasta to the skillet and toss it with the sauce, or place the pasta back in the large pot and toss it with the sauce there.
Serve warm topped with freshly shaved or grated Parmesan cheese.
Notes
As this pasta was originally created as an improvisation, feel free to add or subtract ingredients as you like. Also, other pasta shapes such as bow tie or penne would also work just as well.