This simple pasta is so easy to make and incredibly delicious. It’s a great way to use seasonal asparagus.
9 oz dried pappardelle (or thicker, longer pasta noodle)
4 – 6 slices McCully’s smoky bacon*
1 small bunch asparagus*
2 heaped spoons crème fraiche
1 oz parmesan cheese, freshly grated
olive oil
salt & pepper
Bring a pot of water to boil. Cooke pappardelle in boiling salted water until al dente. Meanwhile, roughly chop bacon and add to hot frying pan with a splash of olive oil Fry until crispy and golden and let cool slightly. Meanwhile, snap the woody bases off bottom of asparagus and discard. Thinly slice tender stems leaving tips whole. Add crème fraiche to the pan of bacon and mix together. About a minute before the pasta is ready, add asparagus to the pasta pot to cook quickly. Scoop out and reserve 1 cup of pasta water. Drain everything else into colander. Add pasta, asparagus and grated parmesan cheese to the pan. Add a splash of pasta water if necessary. Season with salt and pepper.
