Friday, September 2, 2011

Rigatoni with Asparagus and Bacon

     Who doesn't love bacon? Right?! Everyone!

     I came across this recipe a few days ago and knew I had to try it! The husband doesn't care for asparagus much, but, with a little bacon mixed in, and cheese... I thought he'd forgive me.... and I think he did! He said he enjoyed this dish. We had the leftovers for lunch today, and we were not disappointed! This dish could not be easier and tastier! You won't be upset you tried it! Of course... I'd add more bacon... cause, more bacon never hurt anyone!

1 box Rigatoni
1 lb asparagus, cut into roughly the same size as the rigatoni
8 Bacon strips... next time, I'll probably use the whole pkg. (I used thick cut bacon... so good!)
1 clove garlic
2 tbsp butter
1 tbsp olive oil
2/3 C half and half
1/2 C shredded mozzarella cheese
1/2 tsp salt
1/4 C freshly grated Parmesan cheese
1/4 C fresh parsley

Bring water to a boil and add the pasta. Cook to al dente, 12 minutes; drain.

Meanwhile, in a skillet, begin to cook the bacon (remember, low and slow!);
Remove and drain on paper towel.

Bring water to a boil in the same pot and add the chopped asparagus and boil for 3 minutes.
Drain and add to ice cold water.

In a large skillet, add the garlic, butter and oil (mmmmm, such a great combination!).
Add the half and half and bring to a boil. Reduce heat and cook for another few minutes.

While the sauce is thickening, chop your bacon into pieces.

Here comes the good part: Stir the shredded mozzarella cheese into the sauce and stir until melted.
The sauce will become this at this point.

Add the rigatoni, salt, asparagus and bacon. Stir to combine all those yummy ingredients!

Grate the Parmesan cheese right onto each dish, and sprinkle with fresh parsley.
Enjoy this delicious concoction that I will be adding to my list of recipes now!

     And because I can't leave well enough alone, I added some sausage... also because I'm sure that no matter how tasty my husband thought this dish was, he would have been wondering where the meat was.

Recipe Courtesy of: The Daily Dish


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