Can I also make the Linguini without bacon?

Yes, if you prefer not to use bacon, you can simply omit them. The pasta will still be tasty with only the asparagus and the sauce.

Can I also make the Linguini in advance and warm up later?

Yes, this recipe can be made in advance and will be warmed up later. Then add some extra cream or broth to make the pasta creamy again.

Linguini with asparagus and crispy bacon

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40min

•

Easy

Carbonara but with asparagus and bacon, oh boy! Do you want to get started with this Linguini? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

500 G Linguini
4 white thick asparagus per person
500 gr. Thick cuts fresh bacon, extracted and cut into cubes
6 yolks
200 gr. Shitake Mushrooms
3 tbsp sour cream
Black pepper and sea salt

1 bone flat parsley
Olive oil
150 g of scooped parmesan

500 G Linguini
4 white thick asparagus per person
500 gr. Thick cuts fresh bacon, extracted and cut into cubes
6 yolks
200 gr. Shitake Mushrooms
3 tbsp sour cream
Black pepper and sea salt

1 bone flat parsley
Olive oil
150 g of scooped parmesan

Preparation method

How do you make this?

Peel the white asparagus, cut off the butts, cut them diagonally.

Fry the bacon crispy. Keep them aside.

Bake in the same pan the shitake cut into pieces.

Boil the pasta al dente in salted boiling water. Add the asparagus after 4 minutes and let it come back to the boiling point and cook them together for another 3 minutes.

Put the bacon back in the pan. Season with salt and pepper. Add sour cream and turn off the heat.

Mix in the drained pasta and asparagus, together with a ladle of cooking liquid.

Pour in a bowl.

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