Serves 2
with Basil & Parmesan
This pasta dish has a quick trick we love: cooking asparagus and grape tomatoes in smoky bacon fat after sizzling bacon to crisp perfection. Toss those veggies with curly cavatappi in creamy basil sauce, then bring it all home with chopped bacon, shredded Parmesan, and a sprinkle of chili flakes for a savory meal that’s sure to satisfy.
Bring a large pot of salted water to a boil. Wash and dry produce.
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: Add a drizzle of oil if your bacon is not crisping.
Turn off heat; transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat in a small bowl. Wipe out pan with paper towels. Once bacon is cool enough to handle, roughly chop.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, halve tomatoes. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.
Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes, asparagus, and a pinch of salt and pepper.
Cook, stirring occasionally, until asparagus is bright green, 3-4 minutes.
Reduce heat to low and add cream cheese, basil paste, ½ cup reserved pasta cooking water, 2 TBSP butter, and ¼ tsp sugar. (For 4 servings, use 1 cup pasta cooking water, 4 TBSP butter, and ½ tsp sugar.)
Bring to a simmer and cook, stirring constantly, until butter has melted, 1-2 minutes.
Add drained cavatappi and toss until thoroughly coated. (TIP: Add extra splashes of reserved pasta cooking water for saucier pasta.) Taste and season with salt and pepper if desired.
Divide pasta between bowls and top with bacon, Parmesan, and as many chili flakes as you like. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
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