*This is the MOST delicious pasta I've EVER eaten in my lifetime...you MUST try it!!*1 pound pkg. bow tie pasta1/2 c. (1 cube) butter (the real stuff)
3 cloves garlic, minced
3/4 c. grated Parmesan cheese
2 chicken bouillon cubes
1 pint (2 cups) heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled (about 4 slices)
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Boil bow tie pasta in salted water until al dente. Do NOT over cook. In a heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.
*When there were 3 minutes left with the pasta, I just added the asparagus to it to cook that way. Then just drain them both and add to the sauce. I just cooked the bacon in the microwave for about 2-3 minutes layed on paper towels and covered with paper towels. It comes out perfectly crisp for a pasta like this. To toast the pine nuts, just put in a small skillet on medium heat and stir around every once in a while till brown and toasted. I added 3/4 c. parmesan cheese and 1/4-1/2 c asiago cheese and didn't add any salt and just a pinch of pepper. I used half and half instead of heavy cream and next time I think I'm going to try just regular milk and see if it turns out as good. When I added the cream, it was still very thin, so I whisked in about 1 T flour and it turned out perfectly thick. It might seem lumpy when you first add the cream because the cheese gets cooked a little bit, but it turns out very creamy if you just whisk it constantly over medium heat for several minutes. PERFECTION!!! Now get a on a treadmill...
*Recipe from Favorite Family Recipes - check it out for a better picture