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Pasta with Asparagus, Crispy Bacon and Parmesan

From Miami County Locally Grown

<p>Simple and simply delicious!</p>
Source: Jamie Oliver (Entered by Deborah Spencer)
Serves: Serves 4

1 Bunch Asparagus
12 Thin slices of bacon or pancetta, sliced into small strips
1 Pound Favorite pasta
1-1/2 Ounces Parmesan
Sea salt
Freshly ground black pepper
Extra Virginia olive oil

Step by Step Instructions
  1. Snap the woody bottoms off the asparagus and throw them away (or into the compost).
  2. Cut off the top 2-1/2 inches of each stalk, put aside and finely chop the remaining stalks.
  3. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the bacon or pancetta. When the asparagus softens slightly, turn the heat off and mash the roughly with the back of a fork.
  4. Cook the pasta in plenty of boiling salted water, according to package instructions. Add the asparagus and bacon.
  5. Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water.
  6. Serve with the last of the Parmesan sprinkles on top.