Spicy Miso Bacon Pasta with Asparagus and Parmesan

This creamy, spicy pasta bowl is packed with umami flavor from miso and crispy bacon. Fresh asparagus and shallots are sautéed in bacon fat, then tossed with al dente rigatoni in a rich sauce made with miso concentrate, pork stock and a kick of Sriracha. Finish with a swirl of sour cream and butter, then top with plenty of Parmesan and scallions.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you crave something satisfying and full of flavor. The combination of savory bacon, tender asparagus and spicy miso sauce will make this a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 ounce Fresh Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Carefully pour off all but a thin layer of bacon fat from the pan (reserve for later). Once cool, roughly chop the bacon.
3. Trim and discard the woody ends from the asparagus, then thinly slice the stalks on a diagonal. Halve, peel and thinly slice the shallot. Thinly slice the scallions, separating the white parts from the green tops.
4. Gently separate the fresh rigatoni. Add the pasta to the boiling water and cook until al dente, 4-6 minutes. Reserve ½ cup of the pasta cooking water, then drain.
5. While the pasta cooks, heat the pan with the reserved bacon fat over medium-high heat. Add the asparagus, shallot and scallion whites. Cook, stirring frequently, until browned and tender, 2-4 minutes.
6. Add the miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, ½ cup water and a pinch of sugar to the pan. Stir to combine and bring to a simmer. Add the drained rigatoni and half the chopped bacon. Cook, tossing, until the pasta is evenly coated, 1-3 minutes. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
7. Turn off the heat. Stir in the sour cream, half the Parmesan and the butter until melted and creamy.
8. Divide the pasta between bowls. Top with the remaining Parmesan, remaining bacon and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use dried pasta instead of fresh rigatoni?

Yes, but adjust the cooking time according to the package directions. Fresh pasta cooks faster, so dried pasta may need a few extra minutes.

What can I substitute for pork ramen stock concentrate?

You can use ½ cup of any pork or chicken broth, but the flavor will be less concentrated. You may need to simmer longer to reduce.

Is this dish very spicy?

It has a mild to moderate kick from the Sriracha. You can adjust the amount to suit your heat preference.