Fusilli with Asparagus and Bacon
- 1 medium onion
- 4 ounces sliced bacon
- 1 pound fusilli (short corkscrew pasta)
- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds asparagus
- ½ cup finely grated Parmigiano-Reggiano
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 occ...