Creamy Pasta with Asparagus and Bacon

Creamy Pasta with Asparagus and Bacon

1 lb. farfalle pasta

1 lb. fresh asparagus, trimmed and cut into 1″ pieces

8 slices bacon

2 garlic cloves, minced

4 tablespoons butter

2 cups heavy cream

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

1 cup Parmesan cheese, shredded

1/4 cup fresh minced parsley

Cook pasta according to package directions. Meanwhile, cook bacon in a skillet over medium heat until crisp. Remove bacon from skillet onto paper towels to drain. Once bacon is cool, crumble and set aside. Melt butter in a Dutch oven over medium heat and saute garlic 30 seconds – 1 minute until tender. Stir in the cream, salt, pepper, and nutmeg and bring to a boil. Reduce heat and simmer, uncovered, for 3-5 minutes. Stir the Parmesan into the sauce until all Parmesan is melted and sauce is thickened. Remove from heat. Drain the pasta and add to the sauce. Add the bacon, asparagus, and parsley and stir to combine. Sprinkle with additional parsley and Parmesan for garnish, if desired and serve immediately.