225g pasta (I used linguine)
225g streaky bacon, diced
200g fresh asparagus, ends trimmed and cut into 1.5cm pieces
½ cup dry white wine (or you can double this if you’d like)
½ cup grated or flaked Parmesan cheese
½ tsp (2.5ml) NON-CONCENTRATED* or 3 drops CONCENTRATED Smoked Flavours European Beech liquid smoke
*Our new less concentrated formulation, ideal for home cooking.
Cook the pasta in a large pot of generously-salted water al dente according to package instructions.
Meanwhile, add bacon to a medium sauté pan. Cook over medium-high heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside.
Add asparagus to the pan and sauté in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon.
Slowly add the white wine to the pan, and scape the bottom of the pan with a spoon to deglaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.
Add European Beech liquid smoke to the reduced wine
When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the sauté pan, and toss until combined.
Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
*If the pasta seems too dry, add in 1/4 cup of the pasta water after adding in the asparagus and bacon and toss to combine.