1 package of smoked apple bacon, unopened.

medium size red onion.

fresh bunch of asparagus.

pine nuts.

fresh parmesan.

anchovy paste

1 package of al dente egg pappardelle pasta.

1  shallot

Chive and Italian parsley


  1. Cook pasta according to instructions.
  2.  Cook bacon in a frying pan.
  3. While stirring the bacon, cut one inch slanted pieces of asparagus, quarter & dice the red onion,
    and dice the shallot.
  4. In a large fry pan, pour in a few TBS of olive oil with the shallots & cook on high briefly. Stir in the onions & asparagus.
  5. Cut a few bacon slices into large pieces and add to pan, along with salt & pepper. Stir and cover with the heat on low (ish).
  6. Drain the pasta and put in a bowl. Stir in a teeny bit of truffle oil to separate the big pasta noodles.
  7. Add the cooked “sauce” from the fry pan. Snip in big snips of the chive and parsley and cut in a few more slices of bacon.
  8. Add a handful of pine nuts & fresh parmesan.
  9. Mix it all together!