Bacon and Asparagus Fusilli
A quick and savory 15-minute meal featuring al dente fusilli tossed with crispy bacon, fresh asparagus, and a umami-rich oyster and soy sauce glaze.
This simple yet satisfying dish is a masterclass in balancing textures and flavors. The smoky, charred notes of the bacon perfectly complement the fresh, crisp sweetness of the asparagus, all tied together by a savory sauce that clings beautifully to the twisted fusilli pasta.
Ingredients
- 200 g fusilli pasta
- 150 g bacon
- 150 g asparagus
- 1/2 purple onion
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- to taste black pepper
- to taste sea salt
- 1 tbsp cooking oil
Instructions
- 1Cut the bacon
Place the bacon strips on a clean cutting board and use a sharp knife to cut them into smaller, bite-sized rectangular pieces. This ensures the bacon cooks evenly and is easy to eat.
Tip: If the bacon is too slippery, place it in the freezer for 10-15 minutes before cutting to firm up the fat. - 2Cut the asparagus
Take the asparagus stalks and slice them into uniform, bite-sized sections using a sharp knife. Discard the woody ends if necessary to ensure a tender texture.
Tip: Keep the pieces roughly the same size as your pasta for the best balance in each bite. - 3Blanch the asparagus
Bring a pot of water to a boil, adding a little oil and salt. Drop in the asparagus sections and blanch for one minute until bright green and slightly tender, then scoop them out with a slotted spoon.
Tip: Dont overcook the asparagus; it should retain a slight crunch and vibrant color. - 4Cook the pasta
In the same boiling water used for the asparagus, cook the fusilli for 8 to 10 minutes until al dente. Scoop the cooked pasta out of the water once ready.
Tip: Check the pasta texture around the 8-minute mark to ensure it remains firm and doesnt get mushy. - 5Sauté the onions
Heat a frying pan over medium heat with a little oil. Add the diced purple onions and sauté until they become soft, translucent, and fragrant.
Tip: Stir frequently to prevent the onions from burning so they develop a sweet, mellow flavor. - 6Fry the bacon
Increase the heat to high and add the bacon pieces to the pan with the sautéed onions. Stir-fry until the edges of the bacon are slightly charred and crispy.
Tip: High heat helps to render the fat and achieve that signature smoky char on the bacon. - 7Combine the ingredients
Add the pre-cooked fusilli pasta and blanched asparagus sections into the pan containing the sautéed onions and bacon. Ensure all elements are incorporated together for the final stir-fry stage.
Tip: Make sure your pasta is well-drained before adding it to the pan to keep the sauce from becoming watery. - 8Season the pasta
Sprinkle the pasta mixture with black pepper and sea salt. Drizzle in two spoons of oyster sauce and two spoons of soy sauce to build the savory flavor profile of the dish.
Tip: Adding the sauces directly over the pasta and vegetables helps them coat the ingredients more evenly as you stir. - 9Stir-fry until finished
Using a wooden spatula, thoroughly toss and stir-fry all the ingredients in the pan. Continue until the sauce evenly coats the pasta and vegetables, and the dish is hot and aromatic.
Tip: Keep the heat consistent while tossing to ensure everything is evenly cooked and flavorful.
