Bring a pan of water to the boil, big enough for the pasta.
Finely the shallots and slice the bacon into small strips.
Heat the butter in a non stick pan on a low heat and add the shallot and bacon so the shallots soften and the bacon crisp.
Place the pasta into cook and cook for 1-2 minutes less than the packet suggests
Cut the very ends of the asparagus off then cut on the diagonal and add to the pan to coloured slightly.
Once the asparagus is starting to colour and feels tender add the cream to the pan, let it come to a rolling boil for 2 minutes.
Add the cooked pasta to the pan, with a tbsp of the pasta water to loosen the sauce, and coat all the pasta
Divide the pasta between two plates and a sprinkle of chopped parsley.
Method
INGREDIENTS
½ tbsp butter
200g tagietelle
2 shallots
150ml single cream
4 rashers smoked streaky bacon
50g roquefort
100g fine aspargus
½ small bunch parsley, leaves finely chopped
View Method
Recipe Method
Bring a pan of water to the boil, big enough for the pasta.
Finely the shallots and slice the bacon into small strips.
Heat the butter in a non stick pan on a low heat and add the shallot and bacon so the shallots soften and the bacon crisp.
Place the pasta into cook and cook for 1-2 minutes less than the packet suggests
Cut the very ends of the asparagus off then cut on the diagonal and add to the pan to coloured slightly.
Once the asparagus is starting to colour and feels tender add the cream to the pan, let it come to a rolling boil for 2 minutes.
Add the cooked pasta to the pan, with a tbsp of the pasta water to loosen the sauce, and coat all the pasta
Divide the pasta between two plates and a sprinkle of chopped parsley.
