This Bacon and Asparagus Pasta is a light, refreshing dinner that celebrates spring with tender asparagus and crispy bacon. Ready in about 20 minutes, it’s an ideal weeknight meal that balances a silky, light cream sauce with bright seasonal produce.
Spring brings an abundance of asparagus at the market, and one of the simplest, most satisfying ways to enjoy it is to sear the spears briefly and finish them in a light cream sauce. This recipe was designed to be quick, flavorful, and focused on fresh ingredients. The result is a pasta that feels both indulgent and bright — sweet asparagus, salty crisp bacon, a touch of tarragon, and freshly grated Parmesan come together in one pan.
Why You’ll Love This Recipe
- One-pan skillet dinner that comes together in about 20 minutes.
- Uses seasonal ingredients that are easy to find in spring.
- A rich-tasting cream sauce that remains light and fresh.
- Sweet asparagus contrasts beautifully with salty, crisp bacon.
Ingredients that Matter
This Bacon and Asparagus Pasta relies on a short list of everyday ingredients. These are the elements that give the dish its flavor and texture.
- Asparagus. Choose medium-thickness spears so they sear nicely without becoming woody or too soft.
- Bacon. Thick-cut bacon renders a good amount of fat and crisps up into hearty, flavorful bites.
- Pasta. Any short pasta works well — penne, fusilli, rigatoni, or rotini are all good choices. Aim for a length similar to the cut asparagus pieces.
- Heavy cream. Only a small amount (½ cup) is needed; the reserved pasta cooking liquid helps create a silky sauce without heaviness.
- Tarragon. Fresh tarragon adds a delicate, slightly anise-like brightness. If you prefer, substitute parsley, chives, or basil.
- Parmesan cheese. Freshly grated Parmesan finishes the sauce with savory, umami depth.
See the recipe card below for exact quantities.
How to Make Bacon and Asparagus Pasta
This skillet pasta is designed to be fast and straightforward. Follow these main steps to finish the dish in about 20 minutes:
- Cook the bacon: Start the pasta in a large pot of salted boiling water, reserving 1 cup of the cooking liquid before draining. Cut bacon into 1-inch pieces and add to a cold skillet in an even layer. Heat to medium and render the bacon until crisp, about 8 minutes. Remove cooked bacon with a slotted spoon to drain on paper towels, leaving about 2 tablespoons of bacon fat in the pan.
- Cook the asparagus: Trim and cut asparagus into 2-inch pieces (similar size to the pasta). Add to the skillet in a single layer and cook over medium to medium-high heat until lightly browned, about 2–3 minutes. Sprinkle with a pinch of salt and cook just until crisp-tender; avoid overcooking so the asparagus remains vibrant and slightly firm.
- Build the sauce: Reduce the heat to low, add ½ cup of the reserved pasta water and the heavy cream, scraping up any browned bits from the pan. Simmer briefly until the sauce thickens slightly, about 1–2 minutes. Add the drained pasta and toss to coat, simmering another minute so the pasta absorbs some sauce.
- Finish and serve: Stir in chopped tarragon and grated Parmesan, then remove the skillet from heat and fold in half the crispy bacon. Adjust the sauce consistency with more reserved pasta water if needed. Serve topped with the remaining bacon, extra Parmesan, and a few tarragon leaves.
Adam’s Pro Tip
Avoid adding acid to green vegetables before or during quick searing; a splash of lemon can dull the bright green of asparagus and make it slightly brown. Also, don’t overcook the spears — searing for only a couple of minutes preserves color, texture, and flavor.
Substitutions and Variations
Customize this recipe to suit dietary needs or flavor preferences. A few straightforward swaps:
- Bacon alternatives: Use pancetta, guanciale, or crisped prosciutto for a slightly different pork flavor.
- Gluten-free: Substitute a gluten-free short pasta and confirm bacon packaging if needed.
- Herb swap: If tarragon isn’t preferred, parsley, chives, scallions, or basil all work to brighten the dish.
- Make it spicy: Add crushed red pepper flakes or chopped Calabrian peppers for heat.
- Add aromatics: If you like garlic or shallots, add a minced garlic clove or a small chopped shallot when cooking the asparagus.
Serving Suggestions
The pasta is a satisfying main on its own, but it pairs well with a simple salad or a light vegetable side. Consider a spinach-and-arugula salad, a strawberry-and-goat-cheese salad, or charred broccolini for a spring menu.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water or a little more heavy cream to loosen the sauce. This pasta also works cold straight from the fridge for a quick bite. Avoid freezing, as the cream sauce can separate.
FAQ
Cook asparagus briefly over medium-high heat, about 2–3 minutes, until it is lightly browned and crisp-tender. Don’t overcook.
Yes. Diced pancetta is a great substitute and offers a slightly different, classic Italian flavor.
Short shapes like penne, rigatoni, fusilli, or rotini work well; cut the asparagus to a similar length so every bite has both pasta and vegetable.
Broccoli, green beans, peas, or zucchini make fine substitutes and pair nicely with bacon and cream.
Start both at about the same time. Bacon takes roughly 8 minutes to crisp and many pastas take 10–12 minutes, so they finish around the same time when started together.
More Pasta Recipes
If you enjoy this dish, try other simple skillet pastas and one-pan dinners that spotlight seasonal produce and straightforward techniques.
Recipe
Bacon and Asparagus Pasta
- Author: Adam Dolge
- Total Time: 20 minutes
- Yield: 5 cups
Description
This Bacon and Asparagus Pasta is a light and refreshing dinner that highlights spring asparagus with crispy bacon and a light cream sauce. It’s quick to make and perfect for weeknights.
Ingredients
- 8 ounces pasta, such as penne or fusilli
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
- ¼ teaspoon table salt
- ½ cup heavy cream
- 1 tablespoon finely chopped fresh tarragon (optional)
- 2 tablespoons finely grated Parmesan cheese, plus more for serving
Instructions
1) Bring a large pot of salted water to a boil and cook the pasta according to package instructions, reserving 1 cup of the cooking water before draining.
2) Meanwhile, add bacon to a cold large skillet and heat over medium. Cook, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to paper towels and drain off all but 2 tablespoons of the bacon fat.
3) Add the asparagus to the skillet in an even layer and cook mostly undisturbed until lightly browned, 2–3 minutes. Sprinkle with salt and cook until crisp-tender, about 1 additional minute. Add ½ cup of reserved pasta water and the heavy cream; simmer for about 30 seconds until slightly reduced.
4) Stir in tarragon and Parmesan. Add the drained pasta, toss to coat, and simmer 1 more minute. Remove from heat, fold in half the crispy bacon, and serve topped with remaining bacon, extra Parmesan, and tarragon.
Notes
1) Swap tarragon for parsley, chives, scallions, or basil if preferred.
2) Avoid overcooking asparagus to maintain its color and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sauté
- Cuisine: American