Tuesday, September 6, 2011
½ pound thick sliced Apple wood bacon diced
1 bunch Asparagus cut into 2 in. pieces
1 cup shredded Pecorino Romano cheese
6 lg. basil leaves chiffonade
½ teaspoon sugar
Cut off 2 in. of the bottom of the asparagus and discard. Cut the asparagus into 2 in. pieces. Using a small Skillet, add asparagus, drizzle with oil and sprinkle with sugar and saute till starting to get a caramelized color, take of heat and place and place on a paper towel.
Fry the diced bacon untill it is lightly brown , not crispy , remove from heat and place of a paper towel .
Chiffonade the basil , Stack about 6 leaves, roll up like a cigar and begin slicing the roll perpendicularly, creating fine, thin strips
Shred the cheese
Cook pasta according to the box. And drain
Place pasta in a serving bowl and add the basil , bacon and the asparagus and 3/4 of the cheese and drizzle with olive oil and toss, and top with remaining cheese. Add more olive oil if you like and serve