What You'll Need:
- 3 strips of bacon, cut into pieces (if you’re like me, you’ll use 6 strips – smh)
- 1 cup of chopped onion
- 2 tablespoons of minced garlic
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 tablespoon of dried basil
- 2 tablespoons of olive oil
- 2 tablespoons of a prepared pesto
- 1 1/2 cup of heavy cream
- A few drops of a cornstarch slurry (1 teaspoon of corn starch mixed with 1 teaspoon of COLD water)
- leftover roasted asparagus from the recipe prior (or roast up some of your own)
- 1/2 pound of penne pasta, cooked & drained
- Fresh basil for garnish (optional)
- Fresh grated Parmesan cheese (optional)
In a skillet, saute bacon, onion, and garlic in olive oil until bacon is cooked thoroughly. This should take about 7 minutes or so. Be sure to constantly stir the mixture so nothing sticks or burns.
Season with salt, pepper, and dried basil.
Stir in pesto and heat through.
Add heavy cream and when the sauce comes to a boil, add in the cornstarch slurry a few drops at a time and reduce the heat. Be careful here. If you add too much, the mixture will be too thick. If you don’t add enough, it will be too loose. You can always add more cornstarch slurry to thicken it, but if you’ve added too much, you’ll have a thick mess on your hands.
Taste the sauce – if necessary add salt and pepper to adjust seasonings.
Toss in pasta and roasted asparagus. Top with a sprinkling of Parmesan cheese, fresh chopped basil, or ground black pepper and enjoy.