Instructions
Step 1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
Step 2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside.
Step 3. In the same skillet, add the asparagus and cook for 3 to 4 minutes until tender-crisp.
Step 4. Stir in the garlic and butter and cook for 1 minute until fragrant.
Step 5. Pour in the heavy cream and bring to a gentle simmer.
Step 6. Add the parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the sauce becomes smooth and creamy.
Step 7. Add the cooked pasta and crispy bacon back into the skillet and toss everything together until evenly coated.
Step 8. Add reserved pasta water if needed to loosen the sauce.
Step 9. Garnish with chopped chives and extra black pepper before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to keep the sauce smooth.
Avoid overheating to prevent the cream sauce from separating.
This pasta is best enjoyed fresh, but leftovers make a delicious next-day meal.
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