Fettuccine with Asparagus Bacon and Browned Bread Crumbs
Creamy, savory, and bursting with texture, this Fettuccine with Asparagus, Bacon, and Browned Bread Crumbs is an elevated yet easy-to-make pasta dish that celebrates bold flavors and fresh ingredients. Tossed with tender-crisp asparagus, smoky bacon, and a velvety Parmesan sauce kissed with zesty lemon, this recipe achieves the perfect balance of richness and brightness. Golden, buttery bread crumbs add a delightful crunch to every forkful, while a hint of garlic and red pepper flakes provide subtle depth and heat. Ready in just 40 minutes, this comforting yet sophisticated dish makes an impressive dinner for any occasion. Garnish with fresh parsley for a pop of color and serve immediately for a truly satisfying meal that’s sure to impress! Perfect for lovers of gourmet pasta recipes.
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Recipe Information
Ingredients
- 400 grams fettuccine
- 300 grams asparagus
- 150 grams bacon
- 1 cup bread crumbs
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- to taste salt
- to taste black pepper
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, drain the pasta, and set aside.
While the pasta is cooking, trim the woody ends off the asparagus and cut the stalks into 2-inch pieces. Set aside.
In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces.
In the same skillet, add 1 tablespoon of butter and the bread crumbs. Cook over medium heat, stirring frequently, until the bread crumbs are golden brown and crisp, about 3-4 minutes. Remove from the skillet and set aside.
Add 2 tablespoons of olive oil to the skillet. Once hot, add the asparagus and sauté for 3-4 minutes, or until tender-crisp. Add the minced garlic and red pepper flakes and cook for an additional 1 minute, until fragrant. Remove from heat.
Return the drained fettuccine to the pot or large mixing bowl. Add 2 tablespoons of butter, the grated Parmesan, lemon zest, and crumbled bacon. Stir to coat the pasta evenly, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Fold in the sautéed asparagus and garlic mixture. Taste and season with salt and black pepper as needed.
Divide the pasta onto plates or bowls. Top each serving with the browned bread crumbs and a sprinkle of freshly chopped parsley for garnish.
Serve immediately and enjoy your Fettuccine with Asparagus, Bacon, and Browned Bread Crumbs!
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 7073 mg | 308% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 18.7 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1268 mg | 98% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
