Ingredients
Directions
Cook the pasta according to package directions.
While the pasta is cooking, heat a large sauté pan over medium heat. Add bacon and sauté until crispy. Remove with a slotted spoon to a paper towel-lined plate to drain. Once drained, chop the bacon into crumbles. Add asparagus to the pan and sauté in the bacon grease for approximately three minutes, until bright green and still crisp. Remove with a slotted spoon and add it to the plate with the bacon.
To make the sauce, add chicken stock, olive oil, juice from one lemon (or mandarin orange), red pepper flakes and minced garlic to the skillet and bring it to a gentle boil (some bubbles) but not a rolling boil. The sauce will thicken as it simmers. Scrape the bottom of the pan to deglaze. Cook for about 5 minutes or until the stock is reduced by about half. Just before that pasta is finished cooking, add the julienned sun-dried tomatoes to the pan and cook for one minute until heated through.
Use tongs to transfer the pasta to the skillet straight from the boiling water. Add the bacon and asparagus to the pan and gently toss it together.
Divide into bowls and serve hot. Top with fresh shaved parmesan and freshly cracked black pepper.
