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!
Ingredients
- 4 slices thick-cut bacon (chopped) – See notes 1 for substitutes
- 2 cloves Garlic (Chopped)
- 1 lb. rigatoni
- 2 1/2 c. chicken Stock
- 2 c. chopped asparagus (pieces should be about 1.5 inches in length if fresh or you can use frozen) See notes 2 for substitutes
- 1/2 c. heavy cream
- 2 oz Softened Cream Cheese
- 1/4 cup milk (optional)
- 1/4 c. freshly grated Parmesan
- kosher salt
- Freshly ground black pepper
Instructions
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- 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.
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- Add garlic to the pot and let cook until fragrant (About 1 minute)
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- Add the stock and rigatoni. ***If you’re using fresh, uncooked Asparagus add it now!****
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- 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.*
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- Add the cream cheese in chunks and stir until melted and covering the pasta.
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- Add cooked asparagus to the pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.
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- 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).
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- Add most of the bacon back to the pot and stir,
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- Top with remaining bacon and the Parmesan and serve
Equipment
All-Clad D3 3-Ply Stainless Steel 8 Quart Stockpot
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Buy Now →Notes
- [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
- [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
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
- 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