Thursday Night Recipe

Pasta with Asparagus and Bacon in a Cream Sauce (serves 4)
*This is a great go-to pasta for any leftovers you have. If you use the basic cream sauce made with half-n-half and Parmesan cheese (I just use the cheap grated cheese) you can add in any combination of leftover meats and vegetables. My friend Donna has used this sauce and tried it with different combinations -- I know she likes it with shrimp! Ham works really well too, in place of the bacon.*

3/4 lb. fettuccine, or any long pasta
1 large onion, thinly sliced
1 bundle fresh asparagus, trimmed and cut into 1/2" pieces
1 Tbls. butter
8 strips bacon, cooked and crumbled (use bacon leftover from Gumbo Night)
1 1/4 cups half-n-half
1/2 cup grated Parmesan cheese, plus more for serving
Pepper

1) Bring a large pot of salted water to a boil. Cook fettuccine according to package directions, drain, and keep warm.
2) Meanwhile, saute onion and asparagus in butter in a medium-size skillet over medium heat until onion is softened, about 4 minutes. Lower the heat; cook, mostly covered, 5 minutes or until the asparagus is tender. Stir in the bacon.
3) In a separate medium-sized saucepan, bring the half-n-half to a simmer. Simmer 2 minutes to reduce slightly. Remove from heat and stir in the parmesan. Add the creamy sauce into the asparagus mixture in the skillet. Add pepper to taste. Simmer 2 minutes. Toss with the fettuccine and serve with extra Parmesan, if desired.