There's something timeless about gathering around the kitchen table for a plate of creamy pasta. This dish, with its tender asparagus and crispy bacon, carries a little bit of my Midwestern roots and the simplicity we cherish. It reminds me of late spring mornings when the asparagus is freshly picked from the garden and the scent of bacon fills the farmhouse kitchen. Perfect for family dinners or when you want to bring a touch of nostalgia to your meal, this creamy pasta dish is both comforting and hearty, just like a warm Midwestern hug.

This creamy pasta pairs wonderfully with a crisp garden salad, perhaps one tossed with a light vinaigrette to balance out the richness of the dish. Some homemade garlic bread or a rustic loaf of sourdough would make an excellent accompaniment, perfect for sopping up any leftover sauce. Don't forget a glass of iced tea with lemon, evoking those breezy summer evenings on the porch.

Servings: 4-6

1 pound of penne or your favorite pasta
1 pound of fresh asparagus, cut into 1-inch pieces
6 slices of bacon, diced
1 small onion, finely chopped
3 cloves of garlic, minced
1 cup of heavy cream
1 cup of grated Parmesan cheese
Salt and pepper to taste
2 tablespoons of olive oil
Fresh parsley, chopped (optional, for garnish)

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon and drain on paper towels. Discard most of the bacon grease, leaving about 1 tablespoon in the skillet.

Add olive oil to the skillet and sauté the onions until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

Add the asparagus to the skillet and cook until tender, about 5-7 minutes.

Pour in the heavy cream and bring to a slight simmer. Stir in the Parmesan cheese until the sauce becomes thick and creamy.

Add the cooked pasta and bacon to the skillet, tossing everything together so the pasta is well coated with the sauce. Season with salt and pepper to taste.

Serve hot, garnished with freshly chopped parsley if desired.

For a lighter version, you can substitute the heavy cream with half-and-half or even a blend of milk and Greek yogurt. If you're vegetarian, simply omit the bacon and add a handful of toasted pine nuts or sautéed mushrooms for a bit of texture. Sometimes, I like to add a splash of white wine to the sauce for an extra layer of flavor.

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