Linguine with green asparagus, bacon, and ricotta

Name: Linguine with green asparagus, bacon, and ricotta - Victoria N.
Ingredients: 160 g linguine; 40 g fresh bacon; 250 g asparagus; 3 tablespoons of ricotta; 1 clove of garlic; salt; pepper

Pasta/Pizza - Linguine with green asparagus, bacon, and ricotta by Victoria N. - Recipia

Linguine with green asparagus, bacon, and ricotta Every year, when asparagus comes into season, I make this pasta at least a few times. I've noticed that spring really changes everything – suddenly, there's a craving for lighter, greener food. I usually choose linguine, but the recipe isn't fussy. I love how simply the flavors come together, without unnecessary complications. Quick Info Total time: about 25-30 minutes Preparation time: 10 minutes Cooking time: 15-20 minutes Servings: 2 Difficulty: easy Recipe type: main course, seasonal lunch or dinner Ingredients 160 g linguine 40 g fresh bacon 250 g green asparagus 3 tablespoons ricotta 1 clove of garlic salt pepper Preparation method 1. Bring water to a boil for the pasta, with salt. When it starts to boil, you can start on the rest. 2. Cut off the woody part at the base of the asparagus – you can feel it immediately, it's tough and fibrous. Wash the asparagus well. Leave the tips whole, slice the stalks into thin rounds. 3. In a pan, place the bacon and the whole garlic clove over low-medium heat. No oil is needed, the bacon will render fat. Sauté just enough to release the garlic's aroma and for the bacon to become slightly golden. Don't overcook it. When the garlic is lightly golden, remove it from the pan and discard it (or use it in something else). 4. Add the asparagus to the pan, stirring to coat it well in the bacon fat. Let it cook for a few minutes – it softens quite quickly, but should still remain vibrant green. 5. Ladle some hot pasta water into the pan, just enough to help with cooking (about half a ladle or one, by eye). Let it simmer for a few minutes until the asparagus starts to soften. If needed, add another small ladle of water to prevent it from drying out. 6. When the asparagus is nearly done, add the ricotta to the pan and mix. There's no need to fully homogenize it, just make sure a creamy sauce forms, not too thick. 7. Cook the linguine according to the package instructions. When they're ready, drain them quickly (not too well, so a little water remains) and toss them directly into the pan with the asparagus, bacon, and ricotta sauce. 8. Stir everything a few times over low heat, just enough for the pasta to coat in the sauce. Taste and adjust with salt and pepper as desired. Why I make this recipe often It's quick to prepare, requires no complicated ingredients, and uses seasonal asparagus, which is delicious in spring. It's filling, yet still light. Basically, in 25-30 minutes the meal is ready. It's the kind of recipe where you don't feel the need for modifications. Tips and variations Tips - Use the freshest asparagus possible. If it's thick, peel the bottom with a peeler. - Sauté the bacon over medium heat, not high, to avoid burning it and making it bitter. - Don't leave the ricotta on the heat too long after adding it to the pan, so it doesn't break down or become grainy. - If you want a more fluid sauce, reserve more pasta water for the end. Substitutions - Instead of bacon, you can use pancetta or small cubes of ham. - Ricotta: you can also use cottage cheese, the texture and flavor are similar. - Linguine can be replaced with spaghetti or tagliatelle. Variations - You can add a little lemon juice at the end if you want a fresher taste. - For a more intense flavor, sprinkle a bit of grated Parmesan at the end (it's not in the original recipe, but it works if you want). Serving ideas - Serve the pasta immediately while it's hot. - Don't put anything else on the table, maybe just a simple salad if you insist. Frequently asked questions 1. Can I use frozen asparagus? Yes, but the texture won't be as firm as fresh. Don't thaw it beforehand; put it directly in the pan and cook it a few extra minutes. 2. What do I do if I can't find ricotta? You can substitute with cottage cheese or even fresh cheese, but it should be as smooth as possible. 3. Do I need to keep the garlic in the sauce? No, it's only there for flavor, and it gets removed after it's sautéed. 4. Can the recipe be made without meat? Yes, the bacon adds flavor, but you can skip it if you want a vegetarian version. Add a splash of olive oil when sautéing the asparagus if you're not using bacon. 5. What do I do if the sauce is too thick? Add hot pasta water, one tablespoon at a time, until you reach the desired consistency. Nutritional values (estimate) One serving has approximately 500-550 kcal, with about 18-20 g of protein, 60-65 g of carbohydrates, and 20-25 g of fat (depends a lot on the bacon and ricotta). Values are estimates and can vary based on the exact ingredients. Storage and reheating Pasta with ricotta and asparagus is best eaten fresh. If leftovers remain, you can keep them in the fridge for 1 day in a container with a lid. When reheating (in a pan, with 2 tablespoons of water), the texture won't be the same, but it's still okay. I don't recommend freezing.

Preparation

We bring water to a boil for the pasta. In the meantime, we sauté a whole clove of garlic together with the bacon in a pan. We carefully wash the asparagus, removing the woody ends of the stems. We cut the tips, leaving them whole, and chop the stems into discs. Once the garlic is sautéed, we remove it and add the asparagus. We sauté it for a few minutes and add a ladle of the water in which we are boiling the pasta. We let everything cook for a few minutes. When we see that the asparagus is almost done, we add another ladle of water, add the ricotta, and stir to form a cream. We add the linguine that we cooked in salted water. And here it is: our spring dish. It gives you energy just by looking at it.

Linguine with green asparagus, bacon, and ricotta

Preparation

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