While the knacks were simmering, I flipped through my Harrowsmith Pasta Cookbook, and found this recipe. Maybe I can convince the chef to make it next week. It sounds delicious, and looks like a simple recipe. We’d probably cut the recipe in half, and skip the butter.
Noodles with Asparagus & Bacon
- 6 oz. fettuccine
- 8 thick slices bacon
- 4 tbsp unsalted butter
- 24 spears asparagus
- Lemon slices
Cook fettuccine in boiling water until just tender. If using fresh pasta, do not cook until final step, as cooking time is so short.
As fettuccine is cooking, cut bacon into small pieces, and cook in butter until almost crisp. Keep warm. Cook asparagus until tender crisp.
Arrange noodles on serving dish, making a well in the centre. Place asparagus in well and spoon bacon and drippings over noodles and asparagus. Garnish with lemon slices.