Photo of Penne with asparagus and bacon by WW

Penne with asparagus and bacon

Total Time
30 min
15 min
15 min
The trio of bacon, asparagus, and cheese is simply wonderful. We even coated the pasta with the bacon drippings for a double dose of smokiness. This recipe features a lot of separate components that come together to create one delicious, memorable dinner. Blanched asparagus, plus fresh tomatoes tossed with fresh parsley and balsamic vinegar, plus the hearty bacon, as well as eggs and sour cream create so much texture, creaminess, and flavor in this pasta dish that you'll want to make it again and again. And believe it or not, this super-satisfying, colorful, filling pasta dish can be made in just 30 minutes total.


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 egg(s), 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.