Pasta in Browned Butter Cream Sauce with Bacon
Takes less than 30 minutes to make.
Ingredients
For the Pasta:
- 2 cups uncooked mini bow tie pasta
- ½ teaspoon salt
For the Pasta Dish:
- 3 tablespoons butter
- juice from 1 lemon
- ¼ teaspoon granulated garlic
- ¼ teaspoon dried red pepper flakes
- 5 dashes ground black pepper
- 6 dashes salt or salt to taste
- 1 cup light cream
- ¼ cup real bacon pieces
- 2 tablespoons capers
- ½ cup chopped fresh raw asparagus
- 3 drizzles olive oil
Instructions
For the Pasta:
- In a large pot add water and salt. Bring to a boil. Cook the pasta until it's al dente (according to package instructions). Drain and set aside.
- Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
For the Pasta Dish:
- Heat a large skillet on low to medium heat and add the butter. Continuously stir as the butter melts. Continue to stir as the butter starts to turn a golden color.
- Then add the lemon juice, garlic powder, red pepper flakes, salt and pepper. Stir together. Add the cream, bacon, capers and stir. Do a taste test (very carefully because it's hot) and add more salt if needed. There is a point where the salt really brings out the flavor of the lemon and browned butter cream sauce.
- Add the cooked pasta and stir so that the pasta is coated with the cream sauce.
- Top with the asparagus and drizzles of olive oil. Serve while warm.
Notes
TIPS:
- Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
- After making the creamy sauce, just before adding the pasta, do a taste test (very carefully because it's hot) and add more salt if needed. There is a point where the salt really brings out the flavor of the lemon and browned butter cream sauce.