Ingredients
4 slices bacon, chopped (preferably thick-cut)
2 cloves Garlic, Chopped
1 lb. rigatoni
2 1/2 c. low-sodium chicken broth
2 c. chopped asparagus
1/2 c. heavy cream
1 1/2 c. grated Gruyere
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
Preparation
Step 1In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat. Step 2Add garlic to pot and let cook until fragrant, 1 minute, then add rigatoni and chicken broth. Bring to a simmer, then cover and cook until al dente. (You want a little broth left in the pot.)Step 3Add asparagus to pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.Step 4Add in heavy cream, gruyere, and Parmesan and season with salt and pepper, then stir until creamy.Step 5Add bacon back to pot and stir, then garnish with Parmesan and serve.
