Sunday, May 6, 2012
This springtime pasta was very loosely based on a recipe Giada DeLaurentis shared on the Today Show recently. I didn't follow any of her directions, but just liked her simple combination of ingredients. It also takes advantage of super cheap asparagus which is in stores here in NYC now.
I chopped and sizzled six slices of bacon.
I removed the bacon and, in the leftover bacon grease, sauteed sliced red onion and chopped asparagus.
After cooking the pasta, I added it to the saute pan along with the bacon and tossed the whole thing together with some freshly ground black pepper.