White Wine Pasta with Bacon, Asparagus, and Asiago

White Wine Pasta with Bacon, Asparagus, and Asiago


  • 6 slices bacon, cut into 1/2 inch pieces

  • 1 bottle dry white wine

  • 1 tablespoon sugar

  • 1 pound mostaccioli or other short, hollow pasta

  • 1/2 pound asparagus spears, trimmed and chopped into thirds

  • 1/4 cup heavy cream

  • 1/2 cup freshly grated asiago cheese, plus extra shaved with a vegetable peeler for garnish


1. Cook bacon in a large deep skillet until crisp. Remove with slotted spoon, leaving the bacon grease in the skillet. Turn off the heat and let the skillet cool down for 5 minutes.

2. Pour 1 1/2 cups of wine into the skillet and simmer for 10 minutes, until the wine is reduced to about 1/2 cup. Stir in the sugar.

3. Meanwhile, cook pasta in salted water until it just starts to become flexible, about 5 minutes. Scoop out a cup of pasta water. Drain the pasta and add it to the skillet.

4. Add remaining wine and the reserved cup of pasta water to the skillet and return to a low boil. Cook the pasta in the wine until it is done to your liking, tossing it frequently with tongs.

5. Meanwhile, steam the asparagus and reserve.

6. When the pasta is done, add the asparagus, cream, and grated cheese and toss together. Season to taste with salt and pepper and divide among plates. Garnish with bacon and shaved cheese and serve.

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