Penne with asparagus and bacon
1 pound(s), thin-variety, trimmed, cut into bite-size pieces
Uncooked whole wheat pasta
12 oz, penne
1 cup(s), chopped
2 Tbsp, fresh, chopped
Uncooked reduced fat bacon
3 slice(s), cut into small pieces
2 large egg(s), beaten
¼ tsp, freshly ground
Reduced-fat sour cream
Grated Parmesan cheese
½ cup(s), high-quality recommended such as Pecorino Romano
- 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.
- Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water.
- Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste with salt, if desired.
- 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.
- 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.
- Stir in asparagus and tomato mixture; sprinkle with cheese and toss gently. Serve immediately. Yields about 1 1/2 cups per serving.