Cubed Bacon With Asparagus, Mushrooms, and Noodles
Author: 
Recipe type: dinner
Cuisine: Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 4 large servings
 
If you can't get uncut bacon to cube, regular or thick-cut will also do but won't be quite as special. This recipe serves four generous portions and doesn't reheat well so halve it if it's too much for one sitting. Feel free to change any of the veggies by season or preference.
Ingredients
  • One large lump of uncut bacon (about 0.72kg or 1.6lbs) or equivalent in regular or thick-cut bacon.
  • 250g or 8.8oz asparagus
  • 280g or 9.8oz white mushrooms
  • 150g (3 nests) medium wide egg noodles (I used Blue Dragon)
  • 1 cup chicken stock
  • 1 cup grated Parmigiano Reggiano
Method
  1. Remove the skin/rind from the bacon if it's there. Use for another recipe or discard.
  2. Cut the slab in half lengthwise, and then each half in half so you have quartered it.
  3. Turn each quarter on its side and cut into three equal-width strips.
  4. Cut each strip into equal-width pieces to yield approximate cubes.
  5. Place bacon in a pan on medium-low heat and brown on all sides, turning as needed to ensure complete browning.
  6. While bacon cooks, trim any dried ends from asparagus and cut into chunks, approximately thirds for each stalk. Also chop the mushrooms into large chunks.
  7. Boil the noodles as per package directions for al dente or stir-fry. Drain and set aside.
  8. When the bacon is fully cooked, remove into a bowl with a slotted spoon and set aside. Drain most of the fat and reserve for other recipes in the future. Leave a little bit of fat and the brown fond bits to flavour the vegetables.
  9. Place the mushrooms in the pan and the asparagus on top. Cook for 2-3 minutes on medium-low heat until mushrooms start to give up their water.
  10. Add chicken stock to pan and increase heat to medium so the stock boils. Cook for a few minutes, stirring frequently, until asparagus is bright green and most of the liquid has boiled off.
  11. Add the cooked pasta to the vegetables and reduce the heat to low. Toss to coat the noodles in the remaining liquid and fond.
  12. Add the cheese and toss again to mix thoroughly. Cook for about a minute, just until cheese is melting into the pasta.
  13. Turn off heat, add bacon to the pan, and mix.
  14. Serve immediately.
Recipe by Eat The Evidence at http://www.eat-the-evidence.com/2015/07/04/cubedbacon/