Noodles with asparagus and crispy bacon

Name: Noodles with asparagus and crispy bacon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 300 g Rose mushrooms; 500 g green asparagus; 150 g streaky smoked bacon; 2 Onions; 500 g Lasagne sheets; 1 TABLESPOON Olive oil; 100 g Pecorino (piece)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
300 g Rose mushrooms
500 g green asparagus
150 g streaky smoked bacon
2 Onions
500 g Lasagne sheets
1 TABLESPOON Olive oil
100 g Pecorino (piece)

Directions

1
Bring 5-6 l salted water (1 teaspoon salt per litre) to the boil in a wide saucepan. Clean the mushrooms, wash if necessary and cut them into slices. Wash asparagus, cut off woody ends and cut diagonally into pieces.
2
Cut the bacon into strips. Peel and chop the onions.
3
Break pasta sheets into large pieces and cook in boiling salted water for about 10 minutes. Stir again and again, otherwise the noodles will stick together.
4
Heat the oil in a large pan and fry the bacon until crispy. Add onions to the bacon and fry for about 3 minutes. Take everything out. Fry mushrooms and asparagus in the bacon fat for about 6 minutes. Season with salt and pepper.
5
Chop the cheese into coarse shavings.
6
Drain the pasta and collect about 100 ml of pasta water. Put the noodles back into the pot and mix with the noodle water, asparagus and bacon mix. Serve sprinkled with parmesan.