This Bacon Asparagus Cajun Pasta is out of this world. I know because I was having a heck of a time photographing it without eating it. This creamy dreamy pasta is loaded with all kind of goodies…bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.
It will require a couple of pans but it can be completed in about 35 minutes. So a workweek supper is not out of the question. As a matter of fact I made it after work and photographed it as well. It was gobbled up so quick around here. Even my somewhat picky daughter asked for seconds.
If you don’t like spinach substitute some mushrooms but you would add them to the pan about 2-3 minutes after adding the bacon to the pan. This Bacon Asparagus Cajun Pasta is a must try. We absolutely love it and we hope you do too!
Other pasta recipes you will love!
- Pasta Pomodoro
- Creamy Gnocchi Pasta
- Parmesan Pasta
- Cajun Shrimp Pasta
- Ham and Pea Campanelle Pasta
- Easy Skillet Chicken Alfredo Pasta
Bacon Asparagus Cajun Pasta
Ingredients
- 8 ounces rigatoni pasta
- 4 slices uncured hickory smoked bacon coarsely chopped
- 12 stems asparagus rough ends removed and cut in bite size pieces
- 4-6 cloves garlic minced
- 8 cups fresh baby spinach
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream
- 4 teaspoons Cajun spice
- 1 cup grated fresh Parmesan
Instructions
- Cook pasta according to box instructions and drain well.
- In large skillet over medium heat add bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate.
- Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. Remove from heat and slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.
Video
Notes
Nutrition
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Michelle
Love this recipe! Found and made it years ago without commenting. We have an asparagus patch and struggle to use it all. Making it tonight with some smoked pork because we don’t have bacon at the moment. Has become a staple in our house during asparagus season!
Beth Pierce
Thank you, Michelle! So glad that you like it!
Dawn
My husband hates cheese but he is ok with the heavy cream. Any chance I can make this without the cheese?!? Maybe add a little cornstarch as thickener? Any suggestions?
Beth Pierce
Yes, I think you could. I think it will still be good. You could add a little cornstarch slurry if it is too thin.
Laura Bass
Hi! We’re in the middle of making this, so I’m guessing I won’t get the answer to my question in time (haha), but I’m asking for next time: there is quite a bit of bacon fat after cooking the bacon and it doesn’t say to drain it, so we won’t, but do you recommend a certain number of TBS of bacon fat, or should we just go with the entire amount created? The bacon we used was particularly fatty, so I’m just wondering if you suggest only using X amount of fat per serving. I hope this question makes sense!
Also, we doubled the recipe, which created a strange situation where it asked for 16 CUPS of baby spinach! That can’t be right, can it? I know it wilts, but that just seems like a lot. We’re going to go with 10 cups and see what happens.
Thanks for an incredible dish! We’re pairing it with your blackened chicken!
Beth Pierce
I am so glad that you enjoyed it. Sorry about the delay. I am trying to catch up on comments right now. I would only use about 1-1 1/2 tablespoons of bacon fat. I like a lot of spinach so I always add a lot but I understand. It would take a while for that amount to wilt down as it would need to be added in increments.
Sandy
Meat eaters here so I added browned ground sausage and it was perfect
Lisa
Oooh I hadn’t thought about ground sausage. We’ll have to try that next time. I always add chicken when we make it.
Beeba
Love this recipe. It’s so good just as Is but also adjusts super easily. We like to add diced chicken to it too. We do use half the tonys because it’s salty but we recently discovered no salt Tony’s so that’s a great bonus. If you don’t have wine we have substituted with white grape juice and it was still good!!
Beth Pierce
So glad that you liked it! Thanks so much for all the tips!
kc
This sounds delicious.
I just can’t eat spicy things. What’s a good substitution.
Beth Pierce
You can replace the Cajun spice with Italian spice.
Alexandra
What does the Cajun spices consist of?
Beth Pierce
Cajun or creole seasoning usually consists of paprika, onion powder, garlic powder, dried basil, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
Christina
OMG This is a great dish and very simple to make. I don’t think I personally have ever cooked with spinach. I’m a bit of a nervous cook. I’m kinda proud if myself. Love!!!
Beth Pierce
Thanks so much Christina! So glad that you liked it!