Bacon asparagus mac and cheese
You'll need belly bacon for this pasta dish. Try to get unsweetened bacon for best results.Monterey Jack and sharp cheddar were combined here. You may substitute your preferred cheese or cheeses.
Ingredients
- 180 grams macaroni or your preferred pasta shape
- salt
- 300 grams belly bacon cut into one-inch pieces
- 300 grams asparagus trimmed and cut into two-inch lengths
- pepper
- 2 tablespoons butter
- 1 ½ tablespoons chopped garlic
- 1 ½ teaspoons lemon pepper seasoning or to taste
- 300 grams shredded cheese
Instructions
- Boil about eight cups of water with a teaspoon of salt in a pan.
- Dump in the pasta and cook until al dente.
- Save a cup of pasta water, drain the pasta and set aside.
- Wipe the pan dry and set on the stove over medium heat.
- Spread the bacon on the bottom of the pan and leave until the undersides are starting to brown and a little rendered fat is visible.
- Toss the bacon and continue cooking until browned enough to your liking.
- Scoop out the bacon and set aside.
- Spread the asparagus in the bacon fat and sprinkle with a little salt and pepper.
- Cook until done but still a bit crisp, scoop out and set aside.
- Melt the butter in the pan.
- Spread the chopped garlic in the hot butter and cook, stirring after the first half minute, until lightly browned.
- Add the cooked pasta to the garlic, sprinkle in the lemon pepper seasoning and toss to coat each noodle with the combined bacon fat and butter.
- Add the bacon and asparagus to the macaroni and toss to distribute.
- Toss in the shredded cheese.
- Drizzle in pasta water, a few tablespoons at a time, to give the cheese enough liquid to melt in.
- Cook, stirring gently, until the cheese is melted and has formed light creamy sauce.
- Taste, adjust the seasonings, if needed, and serve.