Monday, February 8, 2010
Whole Wheat Penne with Asparagus, Brie, Bacon and Carmelized Onions
1 box whole wheat penne (or whatever tube past you prefer)
1 Large wheel of Brie (or 2 smaller)
1 1/2 lb of Asparagus
1 Package Bacon (or you can use Pancetta)
1 large onion
1 1/2 Tablespoons Balsamic Vinegar
1/2 Cup Half and Half
3/4 Cup Parmesan Cheese
In a skillet cook the package of bacon, enough so that it is crispy but, not overdone. Drain grease and set aside. Chop when cool.
In the same pan cook onion.
Cut the onion into thin slices and saute over medium high heat until they start to brown. Pour balsamic vinegar over and stir. Remove from heat and set aside.
Steam the asparagus and cut into small pieces.
Cut the rind off the brie and cut into 1 inch pieces. Set aside.
Cook pasta until al dente. Drain water and add above ingredients. Add cream and Parmesan Cheese and stir over med-hi heat until cheese has melted and cream has reduced. (You can add more cream and Parmesan according to your taste)
Serve and enjoy!!