Fusilli with Asparagus and Bacon

Fusilli with Asparagus and Bacon
Photo by Romulo Yanes


  • ½ cup finely grated Parmigiano-Reggiano
  • 1 medium onion
  • 4 ounces sliced bacon
  • 1 pound fusilli (short corkscrew pasta)
  • 1 ½ pounds asparagus
  • 2 tablespoons extra-virgin olive oil

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...

View full recipe at Epicurious


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