Rigatoni with Bacon and Asparagus

By cstone8175

Ingredients

• 1 16oz. package rigatoni
• 1 lb. fresh asparagus, trimmed and coarsely chopped
• 8 bacon strips
• 1 garlic clove, minced
• 2 T. butter
• 1 T. olive oil
• 2/3 c. half and half cream
• 1/2 c. shredded part-skim mozzarella cheese
• 1/2 tsp. salt
• 1/4 c. grated parmigiano-reggiano cheese
• 1/4 c. minced parsley

Preparation

Step 1

Cook rigatoni according to package directions.

Meanwhile, in a dutch oven, bring 2 cups water to a boil. Add asparagus; cover and boil 3 minutes. Drain and immediately place asparagus in ice water. Drain and dry.

In the same pan, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Saute garlic in butter and oil until tender. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until slightly thickened.

Stir in mozzarella cheese until melted. Drain rigatoni; add to pan. Stir in the salt, asparagus and reserved bacon. Sprinkle with parmigiano-reggiano cheese and parsley.