The name is completely tongue-in-cheek, a sideways reference to another stupidly named dish. I’d piped up on Twitter that I was having Gordon’s Pasta that night when Lorna Wall mentioned it’s similarity to a dish of Jamie’s.
So I tried it – and it is as good as it’s simplicity suggests. Just asparagus and bacon powering the flavour along, and I added a dash of creme fraiche to help it stay slick and delicious. A lightning-quick and satisfying supper.
Bacon and asparagus pasta (serves 2):
6 rashers smoked bacon, sliced
1 bundle of asparagus
Big handful parmesan
150ml creme fraiche
- Get two pans on, one deep pan for your pasta and another big frying pan for everything else. Get the big pan on with rapidly boiling salted water and get your penne on to cook until al dente.
- In the frying pan add a dash of olive oil and add the bacon. For the asparagus snap off the woody end, then trim off the feathered ends, reserving for later. Thinly slice the remaining stalks and add to the pan. Stir fry for about five mins and add some seasoning. Turn the heat down and add the creme fraiche and parmesan and stir well.
- The pasta should be nearly done now so add the asparagus tips for the last two mins of cooking time. When they’ve had their time drain the lot, reserving some of the cooking water and add the pasta and asparagus to the pan. Toss well to combine, you may need to add some water to slacken it down to a shiny sauce. Check for seasoning and serve immediately.