EASY COOKING FOR IMPROMPTU DINNERS: JAPANESE BACON ASUPARA PASTA

We like to have friends over for dinner. I usually plan ahead and ask my friends if they're bringing anything. But if there's juicy chismis or if someone has needs some talking to, I often find myself cooking an impromptu dinner.  I never sweat it out, though and always have something quick and easy-to-make in mind.

One of my go-to dishes for impromptu dinners is a Japanese variation of the cream-based carbonara pasta because it's easy to  make and dinner guests often find the quirky combination delightful.

JAPANESE BACON ASUPARA  PASTA

INGREDIENTS:

400 g linguini pasta
250 g bacon
200 g asparagus
2 cups Japanese mayonnaise
2 tbsp olive oil
6 cloves garlic, minced
1 onion, minced
1/4 cup parmesan cheese, grated

 

TO MAKE

Cook the linguini as per packet instructions. I usually choose the  Italian brands that cook for about 11 minutes. When you drain the pasta, save about 1/4 cup of the salty, starchy water. Set the pasta aside.

Fry the bacon in olive oil until crispy. Chop into 1 inch squares. Set aside some bacon for topping.

Using the oil from the bacon, saute the onions and when they turn translucent, add the garlic. Mix for about a minute then turn the heat down. Add the asparagus and wait for another minute before adding the pasta and the Japanese mayonnaise. If it gets too thick, add in a little of the starchy water.

Right before serving, mix in the grated parmesan. Top with bacon bits and more parmesan.