Fusilli With Asparagus And Bacon Recipe Epicuriouscom

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ASPARAGUS FETTUCCINE CARBONARA



Asparagus Fettuccine Carbonara image

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 cup grated Parmesan, plus more for serving, optional
3 large egg yolks
1 pound jumbo asparagus
8 ounces fettuccine
6 slices thick-cut bacon, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup fresh parsley leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
  • Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
  • Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
  • Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

FUSILLI WITH ASPARAGUS AND BACON



Fusilli with Asparagus and Bacon image

Categories     Pasta     Sauté     Quick & Easy     Parmesan     Bacon     Asparagus     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Steps:

  • Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
  • Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
  • While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
  • Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
  • Serve pasta sprinkled with bacon and with additional cheese on the side.

FRIED ASPARAGUS WITH BACON



Fried Asparagus with Bacon image

This is a different twist on asparagus, sure to please and have them coming back for more!

Provided by Kathi Richards Smith

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1 shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
  • Melt butter in the same skillet.
  • Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
  • Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g

FUSILLI WITH BACON, ONIONS, AND MUSHROOMS



Fusilli with Bacon, Onions, and Mushrooms image

No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces Parmesan cheese, finely grated (3/4 cup)

Steps:

  • While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
  • Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
  • When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
  • Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

FUSILLI WITH COLLARDS, BACON, AND GARLIC



Fusilli with Collards, Bacon, and Garlic image

Categories     Garlic     Onion     Pasta     Quick & Easy     Bacon     Winter     Collard Greens     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

Steps:

  • In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.

ASPARAGUS WITH BACON AND ONION



Asparagus with Bacon and Onion image

Provided by Dorie Greenspan

Categories     Onion     Pork     Vegetable     Appetizer     Side     Sauté     Quick & Easy     Lemon     Bacon     Asparagus     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

3 slices bacon, cut into 1/4-inch pieces
1/2 small onion, cut into 1/4-inch cubes
2 teaspoons hazelnut oil or walnut oil
1 teaspoon fresh lemon juice
24 stalks of asparagus, trimmed

Steps:

  • Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
  • Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.

Provided by Joy Manning

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

Steps:

  • Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
  • Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
  • Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

ROYAL FUSILLI WITH ASPARAGUS AND PEAS



Royal Fusilli With Asparagus and Peas image

This spring I was looking for recipes to use the abundant asparagus we had from our garden and stumbled across this one. It's one of my favorites, and I make it all the time. It's really easy, and very yummy. A great spring lunch item, potluck item or party food (think baby shower or bridal shower). If you have picky eaters, leave out the chili pepper flakes. If you're not sensitive to goat cheese, I sometimes add some of that as well.

Provided by AllergyGirl

Categories     Lactose Free

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fusilli (gluten-free)
2/3 cup olive oil
4 garlic cloves, minced
1 lb asparagus spear
1/2 pint cherry tomatoes
1 cup fresh peas
1/2 teaspoon chili pepper flakes
1/4 teaspoon salt
2 cups basil
1/4 teaspoon ground black pepper

Steps:

  • Cut asparagus into 1/2 inch pieces and half the cherry tomatoes.
  • Put water on to boil for pasta.
  • While pasta is cooking, according to the instructions on the package, heat olive oil and garlic in large sauté pan over medium heat. Cook about 2 minutes.
  • Bring heat up to medium-high and add asparagus, cooking for about 5 minutes.
  • Add tomatoes, peas, chili pepper and sale. Cook about 2 minutes.
  • Remove from heat. Stir in basil.
  • Pour the pasta and the sauce from the sauté pan into a large bowl and toss gently. Add a few grindings of fresh pepper.

Nutrition Facts : Calories 813.3, Fat 38.4, SaturatedFat 5.4, Sodium 172.8, Carbohydrate 98.6, Fiber 9.2, Sugar 6.7, Protein 20.6

AIR-FRYER BACON-WRAPPED ASPARAGUS



Air-Fryer Bacon-Wrapped Asparagus image

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 4

10 fresh asparagus spears, trimmed
Cooking spray
1/8 teaspoon pepper
5 bacon strips, halved lengthwise

Steps:

  • Preheat air fryer to 400°. Coat asparagus with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. , Place asparagus on greased tray in air-fryer basket. Cook until bacon is crisp, 5-7 minutes on each side. Discard toothpicks.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

FUSILLI WITH BACON



Fusilli With Bacon image

A quick and easy meal best prepared as required.Cooking time given does not include the cooking of the pasta.You could add more cream or sub it with stock or a tomato based pasta sauce.

Provided by katew

Categories     Kid Friendly

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

500 g fusilli
4 slices bacon, cut into thin strips
1 small onion, finely chopped
1 garlic clove, crushed
1 cup frozen green pea
2 tablespoons chopped fresh parsley
salt and pepper
3/4 cup cream, I use lite cream
cheese, your choice, to serve

Steps:

  • Cook pasta until al dente. Cover and set aside.
  • Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
  • Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
  • Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.

Nutrition Facts : Calories 735.3, Fat 26.1, SaturatedFat 12.4, Cholesterol 65.2, Sodium 252.3, Carbohydrate 101.9, Fiber 5.8, Sugar 5, Protein 22

CREAMY FUSILLI WITH YELLOW SQUASH AND BACON



Creamy Fusilli with Yellow Squash and Bacon image

Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/4 cup grated Asiago cheese, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
  • While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
  • Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
  • Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

Nutrition Facts : Calories 407 g, Fat 17 g, Fiber 4 g, Protein 15 g

FUSILLI AND ASPARAGUS WITH TOFU-DILL SAUCE



Fusilli and Asparagus With Tofu-Dill Sauce image

This one-dish meal has enough tofu in it to get the health benefits, but not enough that it overpowers the senses of those who try to avoid it. It also has pasta and fresh vegetables to satisfy everyone.

Provided by SJG3483

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, minced
8 ounces soft tofu, patted dry and cut into coarse pieces
1/4 cup lemon juice
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup corn oil
1 lb fusilli or 1 lb curly pasta
1/2 lb asparagus, cut into diagonal 1 inch pieces

Steps:

  • Heat oil in small skillet, add garlic and cook over medium low heat about 3 minutes or until fragrant. Blend garlic, tofu, lemon juice, mustard, dill, salt, and pepper in a food processor until smooth Add corn oil, and blend until emulsified.
  • Meanwhile, cook pasta until tender, adding asparagus in the last 3-4 minutes Drain and toss with sauce.

Nutrition Facts : Calories 669.1, Fat 25.6, SaturatedFat 3.5, Sodium 496.9, Carbohydrate 90.6, Fiber 5.1, Sugar 3.6, Protein 20.3

FUSILLI WITH CHICKEN, SUN-DRIED TOMATOES AND ASPARAGUS ALFREDO



Fusilli With Chicken, Sun-Dried Tomatoes and Asparagus Alfredo image

A creamy sundried alfredo pasta that is delicious and so easy to make. This is great for after work. Dinner in 1/2 hour. Serve with salad and you're all set.

Provided by DianeNJ

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fusilli or 1 lb penne pasta
1 cup grilled chicken breast strips (defrosted)
1/2 cup sun-dried tomato packed in oil (sliced)
1 bunch asparagus (cut in pieces and steamed)
15 ounces Classico Alfredo with sun dried tomatoes
parmesan cheese

Steps:

  • First cook pasta till al dente and keep hot.
  • While the pasta is cooking I microwave and heat the chicken. I then microwave the asparagus in a little water for 7-8 mins watch to see they do not over cook.
  • In large frying pan heat sauce. Add the sundried tomatoes, chicken and asparagus heat through. Stir in the fusilli pasta and mix to coat.
  • Serve with parmesan cheese.

Nutrition Facts : Calories 536.4, Fat 5.2, SaturatedFat 1, Cholesterol 29.8, Sodium 85, Carbohydrate 93.3, Fiber 6.8, Sugar 3.6, Protein 29.3

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