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.
Hellooooooo spring comfort food!! Really though, bacon, cheese, carbs, asparagus, and BROWNED BUTTER? How much more can a poor little alfredo penne take?
The correct answer is always MORE. Also, I would like a permanent home in the contents of that pan up there for good measure. ^^^
Um yeah, I realize this is a bit of an indulgent one to throw at you the Monday after Easter, but hey, comfort food is what gets ME through the week and I’m pretty sure y’all are in the same boat.
And there’s asparagus, okay? It’s all balanced out.
Alright so 30 minutes and a few basic steps. Let’s GO, guys!
- Cook up your penne pasta separately and then just set it aside while you make the sauce.
- Oh, but first. Blanche a few handfuls of asparagus and have that set aside all ready to go.
- Also, bacon. Crisp it up and chop it up.
- THEN came sauce. Brown up your butter and then mix some flour in to make a roux. From there it’s just your basic alfredo. Milk, cream, Parmesan, etc. Easy.
- Dump EVERYTHING into the sauce and try not to drool into the pan. And more Parm on top, please. And bacon while we’re at it.
So I’m fairly certain that spring-style alfredo penne just has all of our names on it, yes? It’s 1000% creamy, decadent, and addicting in the nicest way possible, guys.
Large bowls only for eating, please. You get me.
Asparagus Bacon Browned Butter Alfredo Penne
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- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons white whole wheat flour
- 1/2 cup heavy whipping cream
- 1-1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 2 cups asparagus spears, cut into 2-in pieces
- 6 strips bacon, cooked and diced
- 8 oz penne pasta, cooked according to package directions
- Salt and pepper to taste
- Additional grated Parmesan and minced fresh parsley for topping
- 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!