One-Pot Asparagus and Bacon Rigatoni

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A one-pot pasta dish is one of my favorites! It uses minimal dishes and seriously, all my kids eat it! You can’t go wrong with that! No baking, no separate boiling for the pasta. LITERALLY one-pot. Perfect for spring (or even summer), enter… my One-Pot Asparagus and Bacon Rigatoni.

I’ve seen this technique done only a handful of times, and every time it was done by a chef (my father would do this technique, often). But I don’t know why it’s not embraced more in homes. It really saves on time and dishes!

Now, yes, you see me putting it into a pretty platter (but when you have cute Mora Ceramic Platters, how can you not)? You don’t have to do that! You can just lay out a trivet on your table, place the pan out, and enjoy!

This technique is a little different than what most of you are probably used to. You don’t cook and then add the pasta after you make the “sauce”, you actually cook the pasta in broth and that is what makes the sauce. It helps keep your noodles from getting overcooked and it also adds this absolutely amazing dimension to the pasta itself.

Details on the One-Pot Asparagus and Bacon Rigatoni

Ingredients

Bacon: Instead of using oil, we’re going to use the bacon fat. It gives the pasta a nice smokey flavor and adds a little salt.

Garlic: What’s a pasta dish without garlic? Because we’re cooking the garlic it’s not sharp, but the flavor is there.

Rigatoni Pasta: I love rigatoni pasta for this. It holds the sauce well and I love that as you toss everything together you end up with some pasta that has asparagus in it!

Chicken Bone Broth: I use this instead of water to add more flavor to the dish. You can also use vegetable or beef stock also.

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Asparagus: I personally love asparagus, but this can be replaced with really any vegetable. You can scroll down to Substitutions/suggestions for details.

Heavy Cream: Adds a creaminess to the Asparagus and Bacon Rigatoni. It also helps very slightly thin out the pasta sauce.

Cream Cheese: The cream cheese helps create a cheesy creamy sauce very similar to alfredo.

Milk: This is to help out the sauce on your Asparagus and Bacon Rigatoni if it seems thick.

Parmesan Cheese: The Parm does two things… adds salt and umami (fun fact Parmesan creates natural MSG) as well as the obvious, helps make it cheesy.

Salt and Pepper: Salt enhances the other flavors. The pepper helps add a little bit of flavor and spice (but not too much).

Cooking Instructions

This is just the cooking directions for my One-Pot Asparagus and Bacon Rigatoni. For the full recipe, keep scrolling down.

1. In a large pot over medium heat, cook bacon pieces until crispy. Transfer to a plate/pan lined with a paper towel and drain half the fat.
2. Add garlic to the pot and let cook until fragrant (About 1 minute)
3. Add the stock and rigatoni. ***If you’re using fresh, uncooked Asparagus add it now!****
4. Bring to a simmer, cover, and cook until al dente, stirring every so often to help prevent sticking. *There should be a little broth left in the pot.*
5. Add the cream cheese in chunks and stir until melted and covering the pasta.
6. Add cooked asparagus to the pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.
7. Add in heavy cream, season with salt and pepper, then stir until creamy (if it seems dry you can add the milk, a couple of tablespoons at a time).
8. Add most of the bacon back to the pot and stir,
9. Top with remaining bacon and the Parmesan and serve

ENJOY and Share!

Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith  I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!

It’s always wonderful to see loved ones coming together over delicious food. 

Please leave your feedback and rate this recipe using the star icons on the recipe card. Your input would help me improve this and future recipes. Thank you!

For another one-pot pasta wonder… check out my One-Pot Ground Beef Stroganoff or Healthy-ish Stovetop Mac and Cheese

Asparagus and Bacon Rigatoni

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• Author: Jenn Giam Smith
• Total Time: 35 minutes
• Yield: 5 people 1x

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Description

This one-pot asparagus and bacon rigatoni recipe is a perfect middle-of-the-week dinner. Works up in 30 minutes. No baking, no separate boiling for the pasta. LITERALLY, one-pot and serve!

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Ingredients

Units USM Scale 1x2x3x

• 4 slices thick-cut bacon [chopped] (See NOTES 1 for substitutes)
• 2 cloves garlic [Chopped]
• 1 lb. rigatoni (See NOTES 2 for substitutes)
• 2 1/2 cups chicken stock (See NOTES 3 for substitutes)
• 2 cups chopped asparagus [pieces should be about 1 1/2 inches in length if fresh or you can use frozen] (See NOTES 2 for substitutes)
• 1/2 cup heavy cream
• 2 oz Softened Cream Cheese
• 1/4 cup 2% milk (optional) (See NOTES 4 for substitutes)
• 1/4 cup freshly grated Parmesan
• 1 teaspoon Salt (or to taste)

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Instructions

1. 1. In a large pot over medium heat, cook bacon pieces until crispy. Transfer to a plate/pan lined with a paper towel and drain half the fat.
   2. Add garlic to the pot and let cook until fragrant (About 1 minute)
   3. Add the chicken stock, Salt , and rigatoni. ***If you’re using fresh, uncooked Asparagus, add it now!****
   4. Bring to a simmer, cover, and cook until al dente, stirring every so often to help prevent sticking. *There should be a little broth left in the pot.*
   5. Add the Cream Cheese in chunks and stir until melted and covering the pasta.
   6. Add cooked asparagus to the pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.
   7. Add in heavy cream, season with Salt (if needed) and black pepper, then stir until creamy (if it seems dry you can add the 2% milk, a couple of tablespoons at a time).
   8. Add most of the bacon back to the pot and stir.
   9. Top with remaining bacon and the Parmesan, and serve

Equipment

All-Clad D3 3-Ply Stainless Steel 8 Quart Stockpot

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Global 7-piece Ikasu Knife Block Set

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KitchenAid Universal Bamboo Short Turner, One size, Wood

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SMIRLY Bamboo Cutting Board Set with Holder,

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Pete’s Pasta

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gourmendfoods

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Notes

1. [Bacon] Any of these options should be heated/cooked first. Some may need oil, but I let you in the option if you do.
   • Ham 
   • Chicken Breast 
   • Canned tuna 
2. [Asparagus] All of these can be added either fresh or frozen. If you add them Fresh, add them with the pasta, if you add frozen, add them with the cream cheese:
   • Broccoli 
   • Sugar Snap Peas 
   • Green Beans are similar in size to the cut asparagus
3. You can use any Short-cut pasta of your choice! If you want a healthier option… Check out Pete’s Pasta for 3 great options for High Protein Low Carb short-cut pastas (Use code: JENN and get $7.00 of your order).
4. 1:1 ratio of Vegetable Broth (Use Code: JENNSMITH15 to 15% off at Gourmend)
5. 1:1 ratio of any fat Milk OR additional Broth 

Storage Details

This recipe will last about 3–5 days in the refrigerator stored in an airtight food-safe container.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: One-Pot
• Cuisine: American

Nutrition

• Calories: 659.96
• Sugar: 7.09
• Sodium: 534.51
• Fat: 28.48
• Saturated Fat: 13.3
• Carbohydrates: 76.88
• Fiber: 4.07
• Protein: 23.31
• Cholesterol: 65.81

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