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Cheesy Bacon & Asparagus Pasta
Adapted from Castello Cheese's blue cheese, bacon & mascarpone pasta, this version is kid friendly yet sure to be a winner with adults too!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
4
Calories:
2998
kcal
Author:
Karlynn Johnston
Ingredients
1
pound
dry linguine
1
tablespoon
olive oil
6
slices
bacon
chopped into 1/4 " pieces
2
teaspoons
flour
1
shallot
peeled and minced
3
cloves
garlic
minced
1/3
cup
white wine
1
tablespoon
butter
1/2
cup
milk
1
gram
Mascarpone
1/3
cup
cubed Castello Alps Selections Weissbeir Cheese
1
bunch
asparagus
steamed
Instructions
Bring a large pot of salted water to a boil.
In a large skilled on medium high heat, cook bacon until crispy.
Remove the bacon and drain on paper towels.Drain off most of the bacon fat and place skillet back onto the stove, again on medium heat.
Add the butter, shallots & garlic, cook until the shallots soften then add wine. Cook for approximately 4-5 minutes.
Stir in the flour until it begins to brown.
Add in the milk, stirring until the mixture thickens.
When the water is ready, cook the pasta until al dente, drain then toss in olive oil to prevent sticking while you finish the sauce.
Add in the Mascarpone and Weissbeir and cook until the cheese melts (around 5 minutes).
Remove from the heat, add in the bacon pieces and pour over the cooked pasta.Serve and top with asparagus spears.
Notes
Nutritional values may vary.
Nutrition
Serving:
4
g
|
Calories:
2998
kcal
|
Carbohydrates:
379
g
|
Protein:
95
g
|
Fat:
115
g
|
Saturated Fat:
45
g
|
Cholesterol:
214
mg
|
Sodium:
1316
mg
|
Potassium:
2623
mg
|
Fiber:
24
g
|
Sugar:
32
g
|
Vitamin A:
4970
IU
|
Vitamin C:
30
mg
|
Calcium:
432
mg
|
Iron:
17.1
mg