Nitrate Free Bacon, Asparagus & Burrata Pasta Recipe
EASY PEASY ASPARAGEEZY
If you're looking for a quick pasta to put together, that looks deceptively gourmet, throw this simple recipe into the mix.
Asparagus is a crispy crunchy perfect pair to rich bacon- take this classic pairing to a new level with delicious hand made burrata.
Everything is better with a show stopping burrata, go halves or really hit that cheese on top for a decadent dinner option. We're paring delicious WA made burrata with our clean regenerative bacon and asparagus, plus big swirls of pasta that can catch all the saucy good bits.
Nitrate Free Bacon
Our pork is from Yanmah Pork in Margaret River, anda fan favourite bacon comes in 2 different cuts: rib bacon and streaky bacon. For this recipe, use whichever you prefer, and enjoy the delicious savoury flavour that the bacon fat imparts onto a simple and classic pasta such as this.
Made fresh using WA produce and regenerative pasture raised pork at dirtycleanfood.com.au
Ingredients
Serves 4
Bacon, Asparagus and Burrata Pasta
- 400g dried pasta of your choice
- 1-2 bunches of asparagus
- 1 small shallot
- 1 pack of DCF nitrate free bacon
- 2 burrata balls
- 4 tbsp olive oil
- 1 lemon, in wedges for serving
- 80-100g shaved parmesan for serving
- Salt and pepper to taste
Shop the Recipe
Essentials
Method
- In a heavily salted pot of boiling water, cook pasta until al dente. Immediately remove from heat and strain. Set aside 150ml of pasta water.
- Prep your ingredients: dice onions and bacon. Slice asparagus into 3cm fingers on a diagonal. Take the burrata out of its liquid, bring to room temperature and pat dry with a paper towel. Set aside ingredients.
- Bring a large pan with a small amount of olive oil to medium heat, cook onions down until soft being careful not to burn. Add bacon and cook until crispy. Add asparagus and sauté in the bacon fat.
- Add your pasta into the pan and add remainder of olive oil. Season with salt and pepper.
- Place on a dish and place burrata on top. Sprinkle parmesan on top to taste. Enjoy!
