ASPARAGUS PASTA

    4 slices bacon, chopped
    1 lb. fettuccine pasta
    12 oz. medium-width asparagus spears, trimmed and cut crosswise into 2-inch pieces
    1 c. heavy cream
    1/2 c. unsalted butter
    1/2 t. kosher salt, plus more for pasta water
    1/2 t. black pepper, plus more for garnish
    2 c. freshly grated parmesan cheese, divided, plus more for garnish
    1/2 t. lemon zest
    1 T. lemon juice

1. In a small saucepan over medium heat, cook the bacon, stirring occasionally, until crisp and rendered, 8 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Wipe the pan clean. 

2. Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions, adding the asparagus during the last 2 minutes. Reserve 1/2 cup of the pasta water. 

3. In the same saucepan used to cook the bacon, heat the cream and butter over medium heat until hot. Season with salt & pepper. 

4. To a large serving bowl, add 1 cup of cheese and the lemon zest. Stir in the butter and cream mixture. 

5. Drain the pasta and asparagus and immediately pour them into the bowl with the cream mixture. Toss a few times to coat, then add the lemon juice and the remaining 1 cup of cheese. Toss to combine, thinning with pasta water as needed to make a silky sauce. Garnish with bacon, pepper, and cheese. Serve immediately. 

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