Penne with Asparagus and Bacon

Total Time
30 min
15 min
15 min
The trio of bacon, asparagus and cheese is just wonderful. We even coated the pasta with the bacon drippings for a double dose of smokiness.


uncooked asparagus

1 pound(s), thin-variety, trimmed, cut into bite-size pieces

uncooked whole wheat pasta

12 oz, penne

fresh tomato(es)

1 cup(s), chopped

fresh parsley

2 Tbsp, fresh, chopped

balsamic vinegar

1½ tsp

uncooked reduced fat bacon

3 slice(s), cut into small pieces


2 large, beaten

table salt

½ tsp

black pepper

¼ tsp, freshly ground

reduced-fat sour cream

2 Tbsp

grated Parmesan cheese

½ cup(s), high-quality recommended such as Pecorino Romano


  1. Fill a large pot with water; bring to a boil. Add asparagus; cook for 2 minutes. Remove asparagus with a slotted spoon; immediately submerge in cold water to stop them from cooking. Drain cold water; set aside.
  2. Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water.
  3. Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste with salt, if desired.
  4. Set a large skillet over medium heat; cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leaves bacon drippings in pan. Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
  5. Add eggs, salt and pepper to pan; toss well to coat. Stir in sour cream, cooked bacon and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
  6. Stir in asparagus and tomato mixture; sprinkle with cheese and toss gently. Serve immediately. Yields about 1 1/2 cups per serving.

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