Cheesy Asparagus Pasta

By á-4084

Ingredients

• 4 slices bacon, chopped (preferably thick-cut)
• 16 oz. rigatoni
• 2 1/2 c. low-sodium chicken broth
• 2 c. chopped asparagus
• 1/2 c. heavy cream
• 1 1/2 c. grated Gruyere
• 1/4 c. grated Parmesan, plus more for garnish
• kosher salt
• Freshly ground black pepper

Preparation

Step 1

In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.
To pot add rigatoni and chicken broth. Bring to a simmer, then cover and cook until al dente. (You want a little broth left in the pot.)
Add asparagus to pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.
Stir in heavy cream, gruyere, and Parmesan and season with salt and pepper. Stir until creamy.
Add bacon back to pot and stir. Garnish with Parmesan and serve.