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Bacon and Asparagus Stuffed Pasta

If you love bacon you have to try out this recipe!

  • 2 cups asparagus, sliced into 1/2” pieces
  • 1 cup mascarpone cheese
  • 3 garlic cloves, minced
  • 2 pkg pancetta, diced
  • 2 Tbsp butter, unsalted
  • 2 shallots, minced
  • 4 Tbsp fresh sage leaves, julienne (about 20 leaves)
  • 2 Tbsp flour
  • 2 cup milk (2%)
  • 1 pkg wonton wrappers (fresh pasta is also an option)
  • 1-2 Tbsp sea salt
  • salt and pepper to taste
  • Garnish with fresh grated Parmesan cheese and sage leaves

  1. In a fry pan, saute 1 pkg of pancetta and asparagus until done. Add garlic and continue cooking until garlic is tender.
  2. Remove from the pan and let cool. Reserve pan for creating the sauce.
  3. Place pancetta mixture in a food processor with mascarpone cheese. Pulse to blend the asparagus slightly. Set aside.
  4. In the same pan, saute the remaining pancetta. Add butter, shallots and sage leaves over low heat. Continue cooking until the shallots are limp.
  5. Add flour to the pancetta sage butter, creating our roux. Cook for a couple of minutes to cook the flour a bit.
  6. Add milk and let warm over low heat. If the sauce gets too thick, add more milk. Taste here to adjust seasoning of sauce if needed.
  7. Bring several cups of salted water to a boil.
  8. Lay out one wonton wrapper, place a tsp of pancetta filling slightly off-center. Moisten 2 edges with water and fold over to form half triangle. Repeat until filling is gone.
  9. Cook pasta in boiling water a few at a time. They only take 3-5 minutes. Remove gently.
  10. This gets plated as they are done. A small amount of sauce, pasta, more sauce then garnish.
  11. Serve with a very light dusting of fresh grated Parmesan cheese and julienne sage leaves.

Prep Time: 10 minutes - Cook Time: 50 minutes ; Yield: 6 servings

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