Creamy Pasta with Asparagus and Bacon
Creamy Pasta with Asparagus and Bacon

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Composition - Creamy Pasta with Asparagus and Bacon:
  1. You need 2 for servings Pasta of your choice
  2. You need 3 for Asparagus
  3. Take 1 for packet Shimeji mushrooms
  4. Provide 150 grams - Bacon
  5. Take 1 tbsp - White flour
  6. Give 100 ml ◎Heavy cream
  7. Give 100 ml for ◎Milk
  8. Get 1 tbsp ◎Oyster sauce
  9. Prepare 1 tbsp for Spicy brown mustard
  10. Give 1 of Olive oil
  11. Make ready 1 for Pepper
  12. Make ready 1 of for garnish Italian parsley
Creamy Pasta with Asparagus and Bacon process:
  1. Boil the pasta in heavily salted water. I usually do this in the microwave.
  2. Cut the asparagus diagonally, cover with plastic wrap, then microwave for 50 seconds. Remove the stems from the shimeji mushrooms and separate them. Cut the bacon into thick, wide strips.
  3. Heat olive oil in a pan over medium heat, and saute the bacon until golden brown.
  4. Add the shimeji mushrooms, and continue sautéing until soft and wilted. Add the flour, and continue mixing with all the ingredients.
  5. Add the ◎ ingredients and bring to a boil. Turn down the heat, keep mixing occasionally, and simmer until nicely thickened. Adjust with pepper to taste.
  6. Add the freshly cooked pasta and asparagus, and toss well so that the pasta absorbs the sauce.
  7. Transfer to a plate and serve.
  8. I used Maille brand grainy mustard.

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