Flavorful browned butter and tons of asparagus and crispy bacon transform this creamy alfredo penne into a KILLER spring side dish that will quickly become a dinner regular.
In a large skillet over medium heat, melt butter swirling pan occasionally until butter is a deep golden brown, about 5 minutes. Add garlic to pan and cook 1 minute until fragrant. Whisk flour into butter until completely smooth.
Increase heat to medium-high and slowly pour in cream, whisking constantly. Whisk in milk until sauce is smooth. Bring alredo sauce to a simmer and cook 3-4 minutes until thickened and creamy. Remove from heat and whisk in Parmesan and salt and pepper to taste. Cover sauce and set aside for a moment.
In a medium pot, bring a few inches of water to a boil, then blanche asparagus in boiling water 3-4 minutes until fork-tender. Remove from water and add to sauce with bacon and cooked penne and toss to combine.
Season alfredo penne with additional salt and pepper to taste and top with additional grated Parmesan and minced parsley. Serve hot and enjoy!