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Lemony Pasta with Asparagus and Bacon
Ingredients
  • 1 ½ pounds asparagus, ends trimmed, stalks and tips cut into 1-inch segments
  • Kosher salt
  • ¼ pound bacon, finely sliced
  • 8 scallions, finely sliced, whites and greens reserved separately
  • 1 pound fettucine or other noodle-shaped pasta
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon
  • 1 jalapeño pepper, seeded and cored, finely minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons finely minced fresh parsley leaves
  • Freshly ground black pepper
  • ½ cup finely grated Parmigiano Reggiano or Pecorino Romano, plus more for garnish
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