Whole-Wheat Linguine with Asparagus, Bacon, Garlic, and Parmesan

1. 1

   Snap off the woody ends of the asparagus.

2. 2

   Slice the spears about 1/4 inch thick on a sharp diagonal, so that the pieces are roughly 1 1/2 inches long.

3. 3

   Cut the bacon into 1/2-inch-wide pieces.

4. 4

   Bring a large pot of salted water to a boil over high heat.

5. 5

   Add the pasta and cook until al dente.

6. 6

   While the pasta cooks, heat a large skillet over moderately high heat.

7. 7

   Add the bacon and cook until it renders some of its fat and begins to crisp, about 4 minutes.

8. 8

   Add the asparagus and saute, stirring, until it softens slightly, about 3 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Add the garlic and olive oil and cook for about 1 minute to release the garlic fragrance.

11. 11

    Set aside about 1 cup of the pasta water, then drain the pasta.

12. 12

    Return it to the hot pot.

13. 13

    Add the contents of the skillet and the grated cheese.

14. 14

    Toss well, adding reserved pasta water as needed to moisten the pasta.

15. 15

    Divide among 6 warm bowls.

16. 16

    Top each portion with a little additional Parmesan.

17. 17

    Serve immediately.

18. 18

    Enjoy with Cakebread Cellars Chardonnay Reserve or another rich, barrel-fermented Chardonnay.

* Per serving · 4 servings · Values may vary.

No additional tips available.