Ingredients
1-1/2 lb. asparagus
4 slices bacon, sliced crosswise into 1/4-inch wide strips
1 medium yellow onion, halved and thinly sliced
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lb. dried penne rigate
4 large eggs*
3 oz. (1 cup) freshly grated Parmigiano Reggiano; more for serving
Fine Cooking
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4 slices bacon, sliced crosswise into 1/4-inch wide strips
1 medium yellow onion, halved and thinly sliced
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lb. dried penne rigate
4 large eggs*
3 oz. (1 cup) freshly grated Parmigiano Reggiano; more for serving
Description
Fine Cooking
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