BACON ASPARAGUS CAJUN PASTA

This Cajun Pasta with Bacon and Asparagus is out of this world. I know this because I had a lot of fun photographing it without eating it. This dreamy creamy pasta is full of all kinds of goodness…bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.
A few molds are required, but it takes about 35 minutes to make. So dinner during the work week is not out of the question.I actually did it after work and took photos too. It was devoured very quickly here. Even my rather picky daughter asked for seconds.
If you don’t like spinach, you can replace it with some mushrooms. You can also add these to the pan about 2-3 minutes after the bacon. You have to try this Cajun Pasta with Bacon and Asparagus.We love it and hope you do too!

INGREDIENTS

8 ounces rigatoni pasta
4 slices uncured hickory-smoked bacon, roughly chopped
12 asparagus spears, rough ends removed and cut into small pieces
4-6 garlic cloves, minced
8 cups fresh baby spinach
1/2 cup dry white wine
1 1/4 cups heavy cream
4 teaspoons Cajun seasoning
1 cup grated fresh Parmesan
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INSTRUCTIONS

Cook pasta according to package directions and drain well.
In a large skillet over medium heat, add the bacon pieces. Let cook for 8 minutes. Add the asparagus and cook for 8 minutes.Reduce heat, add garlic and cook for 1 minute. Add the spinach and cook until slightly wilted. Place on the plate.
In the same pan, pour in the wine, scraping the bottom to remove any browned bacon bits. Add cream and Cajun seasoning and simmer, stirring frequently, until desired thickness.Remove from heat and slowly add the Parmesan, stirring until melted and smooth. Add bacon and asparagus mixture and drained rigatoni. Serve immediately.
NOTES
You should use freshly grated Parmesan, not the canned kind. It contains non-clumping additives that prevent the cheese from melting properly.

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