Fusilli with Asparagus and Bacon
I took 2 large bags of clothes and Nintendo video games to Goodwill today and it felt great to know that the house is now a little less cluttered. Still a long way to go to become completely uncluttered but I will get there eventually.
Alex and I are going to have a couple of high calorie, diet-busting meals before the end of the year. Tonight's dinner, courtesy of epicurious.com, was loaded with bacon and parmesan cheese.
Fusilli with Asparagus and Bacon
4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
Serve pasta sprinkled with bacon and with additional cheese on the side.
Serves 4
I served it with a green salad to try and make it a little bit healthy.
Alex and I are going to have a couple of high calorie, diet-busting meals before the end of the year. Tonight's dinner, courtesy of epicurious.com, was loaded with bacon and parmesan cheese.
Fusilli with Asparagus and Bacon
4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
Serve pasta sprinkled with bacon and with additional cheese on the side.
Serves 4
I served it with a green salad to try and make it a little bit healthy.