8 slices of chopped bacon
8 oz. Baby-Bella mushrooms, sliced
4 cups of low-sodium chicken broth
3 cups of milk, divided into 2 cups and 1 cup
12 oz. Farfalle (Bowtie) pasta
1 lb. of asparagus, trimmed and cut into 1-inch pieces
Salt and pepper to taste
4 oz. of softened cream cheese
2 Tbsp. of all-purpose flour
½ cup of shredded or freshly grated Parmesan cheese
Cook pasta for 3 minutes less than the package’s minimum time to achieve a slightly undercooked texture. Drain, rinse, and set aside.
In a 12-inch nonstick or cast iron skillet, fry the bacon until crispy. Transfer to a paper towel-lined plate and save the bacon grease.
Use the same skillet to cook the mushrooms over medium heat. Season with salt and pepper, and cook until browned and most of the liquid has evaporated. Transfer to the plate with the bacon.
In a large pot, combine the broth, 2 cups of milk, pasta, ½ tsp. salt, and ¼ tsp. pepper. Bring to a simmer and cook for approximately 8-9 minutes, stirring occasionally to prevent sticking.
Add the asparagus to the pot and cook for another 4-5 minutes until tender. There should be some liquid left in the pot.
In a blender, combine 1 cup of milk, cream cheese, and flour, blending until smooth.
Gradually pour the milk mixture into the pot, stirring quickly to combine. Allow it to simmer for a few minutes until the sauce thickens.
Remove the pot from heat. Save some bacon for garnish and mix the rest with the mushrooms into the sauce.
Stir in the Parmesan cheese.
Serve the pasta garnished with the reserved bacon and additional Parmesan cheese if desired. Enjoy your creamy asparagus and bacon pasta!