INGREDIENTS
4 slices bacon, chopped (preferably thick-cut)
2 cloves Garlic, Chopped
1 lb. 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. freshly grated Parmesan
kosher salt
Freshly ground black pepper
DIRECTIONS
- In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.
- Add garlic to pot and let cook until fragrant, 1 minute, then 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.
- Add in heavy cream, gruyere, and Parmesan and season with salt and pepper, then stir until creamy.
- Add bacon back to pot and stir, then garnish with Parmesan and serve.
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CL::JG
