Simple Way to Make Quick Creamy Pasta with Asparagus and Bacon

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Quick Creamy Pasta with Asparagus and Bacon. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Creamy Pasta with Asparagus and Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Pasta with Asparagus and Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Pasta with Asparagus and Bacon is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Creamy Pasta with Asparagus and Bacon using 12 ingredients and 8 steps. Here is how you cook that.

I created this recipe because I wanted to eat creamy and flavourful pasta. If the sauce gets too thick in Step 5, add a small amount of milk to thin it out. Bacon has its own saltiness, so I don't think you need to add salt, but adjust it according to your taste. Recipe by Yhaya

Ingredients and spices that need to be Prepare to make Creamy Pasta with Asparagus and Bacon:

1. 2 servings Pasta of your choice
2. 3 Asparagus
3. 1 packet Shimeji mushrooms
4. 150 grams Bacon
5. 1 tbsp White flour
6. 100 ml ◎Heavy cream
7. 100 ml ◎Milk
8. 1 tbsp ◎Oyster sauce
9. 1 tbsp Spicy brown mustard
10. 1 Olive oil
11. 1 Pepper
12. 1 for garnish Italian parsley

Instructions to make to make Creamy Pasta with Asparagus and Bacon

1. Boil the pasta in heavily salted water. I usually do this in the microwave.
2. Cut the asparagus diagonally, cover with plastic wrap, then microwave for 50 seconds. Remove the stems from the shimeji mushrooms and separate them. Cut the bacon into thick, wide strips.
3. Heat olive oil in a pan over medium heat, and saute the bacon until golden brown.
4. Add the shimeji mushrooms, and continue sautéing until soft and wilted. Add the flour, and continue mixing with all the ingredients.
5. Add the ◎ ingredients and bring to a boil. Turn down the heat, keep mixing occasionally, and simmer until nicely thickened. Adjust with pepper to taste.
6. Add the freshly cooked pasta and asparagus, and toss well so that the pasta absorbs the sauce.
7. Transfer to a plate and serve.
8. I used Maille brand grainy mustard.

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