Bacon and Asparagus Pasta

At the beginning of every month, I look forward to getting the new Food Network Magazine in the mail. My sister-in-law ordered it for us for Christmas a couple of years ago and we have been loving it ever since. The recipes are always seasonal, easy, and very tasty.

My husband is a bacon lover. I think it's probably the thing he missed most over the last 40 days. When I saw this recipe in the magazine I thought it would be perfect! The original recipe calls for prosciutto, but we substituted bacon instead (gotta keep the bacon lover happy).

Bacon and Asparagus Pasta
Kosher salt
1/2 c diced bacon
1 clove garlic, chopped
2 t chopped fresh thyme
1/2 c dry white wine
Freshly ground pepper
1 c heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 lb asparagus, trimmed, cut into 1/2-inch pieces
1/4 c grated parmesan cheese, plus more for topping

Bring a large pot of salted water to a boil. Cook the bacon in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes (drain off excess grease). Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.

Meanwhile, add the pasta to the boiling water and cook as the label directs, add the asparagus for the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.

Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

I didn't add any extra pasta water, because the sauce was thin enough, but I think it's generally a good idea to reserve some past water just in case.