1/2 pint of heavy cream1/2 a box of Barilla penne
1 bunch of thick asparagus cut to the size of the penne
1 slice of smoked bacon finely chopped
2 garlic cloves minced
1/4 teaspoon red pepper flakes
1/2 teaspoon of truffle salt
2 mint leaves finely minced
1/2 teaspoon of black pepper
1 tablespoon of Wondra flour
1/3 of a cup of Parmesan cheese finely grated
1/2 a lemon
I really enjoy the taste of truffles. Hence the name of my pup. I like to mix truffles with any kind of dish that has cheese in it. It is very inexpensive to get truffle salt. I purchase mine at the World Spice Merchants in Seattle. Several of my foodie bloggers have recommended the shop. It is a fun place to go. They have really wonderful fresh black sesame seeds and every kind of spice imaginable.
To make the dish, start by bring a large pot of boiling water to the boil. Add salt and a half of a lemon to the pot.
Set a saute pan on medium high heat and saute the bacon with a little bit of olive oil. Then add the garlic and red pepper flakes. Do not brown the garlic. You just want it to be soft. Now add the wondra flour. Cook the flour for a minute or two. Then add the cream. At this point add the cheese, black pepper and truffle salt.
The pasta water should be at the boil. Add the asparagus minus the tips with the pasta and cook. In the last few minutes add the tips. If you have thin asparagus you will add it in the last few minutes. Drain the pasta and add it to the cream sauce. To finish add the very finely chopped mint.
