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Categories:
salt butter lemon garlic red pepper black pepper salt light cream bacon capers fresh asparagus drizzles
Viewed: 114 - Published at: 5 years agoIngredients
- 1/2 teaspoons Salt (For Cooking The Pasta)
- 2 cups Dry Mini Bow Tie Pasta
- 3 Tablespoons Butter
- 1 Lemon, Juiced
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Dried Red Pepper Flakes
- 5 dashes Ground Black Pepper
- 6 dashes Salt (or Salt To Taste)
- 1 cup Light Cream
- 1/4 cups Cooked Crumbled Bacon Pieces
- 2 Tablespoons Capers
- 1/2 cups Chopped Fresh Asparagus
- 3 Drizzles Of Olive Oil
Method
- In a large pan, boil water and add salt.
- Add the pasta and cook according to package instructions for al dente.
- Drain and set aside.
- 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 foam and 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.
- Taste test the sauce and add more salt if needed.
- Add the cooked pasta and stir so the pasta is coated with the cream sauce.
- Top with the asparagus and olive oil.
- Serve while hot.
