Creamy Rigatoni Pasta with Bacon and Asparagus

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An easy Italian pasta recipe that’s a restaurant classic. Just a few minutes of attention to cooking and you’ll have a gourmet pasta dish.
Ready in: 45 mins

Ingredients

Serves: 8

• 1 pound rigatoni pasta
• 1 pound asparagus, trimmed and coarsely chopped
• 8 bacon strips, chopped coarsely
• 1 garlic clove, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2/3 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Preparation method

Prep: 25 mins | Cook: 20 mins

1. Bring a large pot of salted water to boil. Cook the rigatoni in the boiling water for about 12 minutes, or according to package instructions, until al dente; add the asparagus for the last 3 minutes of cooking. Drain.
2. While pasta is boiling, cook bacon in a large skillet set over medium heat for about 5 minutes, until crisp. Drain and wipe out the skillet with paper towels.
3. Melt butter with oil in the skillet over medium heat. Cook garlic in hot oil for about 1 minute, then add cream. When mixture boils, simmer on low heat for about 3 minutes to thicken.
4. Add cheese to the garlic cream mixture and stir to melt. Add pasta, salt, asparagus, and bacon; toss, then serve with Parmesan cheese sprinkled on top.