This Bacon Asparagus Cajun Pasta is out of this world. I know because I was having a heck of a time photographing it without eating it. This creamy dreamy pasta is loaded with all kind of goodies…bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.
It will require a couple of pans but it can be completed in about 35 minutes. So a workweek supper is not out of the question. As a matter of fact I made it after work and photographed it as well. It was gobbled up so quick around here. Even my somewhat picky daughter asked for seconds.
If you don’t like spinach substitute some mushrooms but you would add them to the pan about 2-3 minutes after adding the bacon to the pan. This Bacon Asparagus Cajun Pasta is a must try. We absolutely love it and we hope you do too!
PrintBacon Asparagus Cajun Pasta
This creamy dreamy pasta is loaded with all kind of goodies…bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: pasta
- Method: stovetop
- Cuisine: Cajun
Ingredients
- 8 ounces rigatoni pasta
- 4 slices uncured hickory smoked bacon coarsely chopped
- 12 stems asparagus rough ends removed and cut in bite size pieces
- 4–6 cloves garlic minced
- 8 cups fresh baby spinach
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream
- 4 teaspoons Cajun spice
- 1 cup grated fresh Parmesan
Instructions
- Cook pasta according to box instructions and drain well.
- In large skillet over medium heat add bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate.
- Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. Remove from heat and slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.
Notes
You need to use fresh grated Parmesan not the stuff that comes in the can. That contains non-clumping additives that will not allow your cheese to melt correctly.
Keywords: Cajun pasta, bacon Cajun pasta, pasta, creamy pasta
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
I made the cajun pasta today, but had a problem getting the parmesan cheese to melt. I followed the instructions to the letter, but mine looks nothing like yours. It is very stringy and not pretty. So sad!
Oh so sorry. I am always sorry to hear that something went wrong with one of my recipes. I looked over the recipe again and I can not decipher what. It could have been the heat was a little high for melting Parmesan. What size grate did you use? I love this dish so I will remake soon and try a couple of things to ensure a fine melt. SO SORRY AGAIN! So sad!
I added shrimp to mine. Soooo good thank you!!
★★★★★
That sound awesome! So glad that you liked it!
Do you remove the Grease from the pan after cooking bacon?
If it is more than just a little bit yes.
I do not have a reciepe for a Cajun seasoning blend. Do you have any suggestions?
1 tablespoons salt, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 tablespoon cayenne pepper, 1 tablespoon ground black pepper
This is a simple easy one!
Can you buy the Cajun spice or do you make it with the above?
I usually purchase it ready made. I like Tony Chachere’s
Great taste except way too salty for us. (On salt restricted diet for kidneys)
I bought the Tony Chacheres Seasoning; guess I’ll have to make my own minus some salt.
Added sliced mushrooms as well!
Thanks for the recipe
★★★★
Gotcha! Glad that you liked the taste. I won’t be too difficult to make your own and then you control the salt. Sliced mushrooms sounds wonderful.
I just made this dish and it was amazing. I didn’t have asparagus and it still came out delicious. This is definitely a must have.
I am so glad that you liked it. Thanks for the nice complement. It made my morning!!
I made this recipe a few weeks ago and I a must making it again tomorrow at the request of my daughter. We both loved it!
Thank you so much!! Glad that you both loved it. Complements like this make my day!!
Cooked this again tonight. It is becoming a staple. Also works great with fettuccini. I have been recommending it to all my friends and the ones that have tried it also love it. Will have to try it with mushrooms as well one day. Thank you for a great recipe.
I am so glad that you like it. It is one my favorites too and I bet mushrooms would be delicious in it. Thank you for leaving such a nice complement.
This looks awesome! Can I use mozzarella instead of Parmesan? Don’t have any and don’t think I can resist making this today it looks so delicious!
Sorry about the delay. I was at a meeting this morning that lasted several hours. You can not substitute mozzarella as it does melt in cream…it just becomes a gloppy mess. This recipe needs fresh Parmesan cheese. Sorry but I really want you to love this recipe.
This looks delicious. Just wondering how many this recipe serves? Happy New Year!
Thank you! Happy New Year to you! Two servings when it is considered the full meal and four when it is a side. I hope that helps. My husband is a big man so I have a hard time judging these things.
Thank you! That is helpful!
Made this tonight and it was awesome! We all loved it!
Awesome! So glad that you loved it! Thanks for leaving such a nice complement!
I don’t care for asparagus or cooked spinach (love it raw, though!!) – so I changed out the veg. Added chopped oven-roasted tomatoes, thinly sliced onions, and julienned green bell peppers instead – and went heavier on the Cajun spices (we lived in New Orleans for almost 4 years). The sauce came out wonderfully and the dish is a hit with the husband. 🙂
Very versatile and it would be super easy to add cooked chicken breasts/thighs, smoked sausage (andouille), or a smoked Tasso ham (in place of the bacon) in order to up the protein content. Thank you so much for posting this!!
Sounds delicious. You are very welcome. I am so glad that you liked it and you were able to adapt to your liking. That is what cooking is all about!
We made this tonight with an addition of cooked chicken thighs,absolutely amazing! Definitely something we will make again and again.
How sweet. So glad that you liked it. I will have to give the chicken thigh addition a try. I do love that recipe. Thanks so much!
I made this last night, it was so good!!! I was wondering if I can use Greek nonfat yogurt instead of heavy cream….
Thank you;)
So glad that you liked. I am sorry but Greek yogurt would not work in this recipe.
Hi can you substitute anything for the heavy cream?
No sorry not on this recipe.
How many people will this recipe feed?
Thanks
4 people unless they are heavy eaters
I’m a family of 5 and my boys are big eaters….can I double or triple this….lol
Yes you can! I think I would let the wine reduce by half. I know what you mean my husband is a big eater2
Have you ever made with shrimp? When would you put it in to cook?
No I have not although it sounds delicious. I think I would add them after the asparagus and spinach but before the cream mixture. Add a little olive oil or butter; add shrimp and cook for 2-3 minutes, then plate them and go on with the rest of the sauce. Add back to the pan after the sauce is complete with the asparagus and spinach.
Excellent!!! I had to throw in some shrimp and wow-wee…was it good.
Thanks for the recipe.
My pleasure. I am so glad that you enjoyed. Shrimp in it sounds delicious!!
One of the best pasta dishes I have ever tasted. I have made this many many times. Even my picky boys love it. This is even better than restaurant quality. Thanks Beth ❤
Oh thanks so much. So glad that you love it. You made my day with such a sweet message! Thank you!!
My husband and I LOVE this dish ! We leave out the bacon however and substitute the heavy cream with a vegan alternative to make it plant-based but the flavors are amazing and delicious!
That is awesome. So glad you adapted it to what you want and need. That is what cooking is all about.
Is the dry white wine same as the white wine vinagre?
No it is not the same. Please try to use dry white wine. Vinegar is not going to give you the same taste.
I am very new to cooking. I made sure to measure out the ingredients before starting the recipe. It was a HUGE success!!!! Super Duper Yummy!!
Thank you.
Awesome! I am so glad that you liked it. You are most welcome!!
This sounds amazing and I cannot wait to make it but am wondering if the cajun seasoning is spicy?
To me it is pretty darn mild but you could always add in small amounts and taste test. You could also go with half and add the remaining at the end if so desired.
Can I use heavy whipping cream instead of heavy cream
Yes they are one and the same!
Hi! I’m curious if there is anything else I can substitute the wine with? Looks delicious.
You could just add a couple tablespoons of chicken broth. That should do the trick since the wine would reduce pretty fast!
Can this be fixed a couple of hours before serving?
No I do not think this one would work well for that. I think that the asparagus would get overcooked, the bacon would not be crispy anymore and the noodles would absorb too much of the sauce. Sorry.
This was so delicious! We used the Cajun spice mix provided in the comments and added some garlic salt. We made this vegetarian by omitting the bacon and adding more veggies. We also used Banza pasta which is made from chickpeas so it’s a little tiny bit healther. Wonderful flavor!
★★★★★
Thanks so much Gabby! I am glad that you modified it for your needs and wants. I will have to try that pasta. That sounds like a great healthy option.
SOOOO yummy! I use Tony Chachere creole seasoning and boy oh boy is that a perfect fit for this recipe. My husband found this dish on Facebook and sent it to me one day asking that we try it. Less than a week later I’m making it a second time. I’m thinking about grilling a chicken breast and cutting it up for my serving. Can’t go wrong with added protein! Thanks for creating such a delicious dish. Definitely a new favorite in our home!
★★★★★
I am so glad that you like it! It is such a fun dish!! I think chicken would be delicious in there!!
What type of heavy cream do you recommend?
Heavy whipping cream
Also, what is your recommendation on the dry white wine?
It would be best to get a dry white wine like a sauvignon blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
Can I use a store brand dry white cooking wine or would it be best to go to liquor store and get a Reisling or something?
It would be best to get a dry white wine like a sauvignon blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. We can purchase them right in the grocery store but I think in some states like Kansas you have to go to the liquor store.
Does the spinach have to fresh or can you use frozen
I am not sure how frozen would blend into the soup. Perhaps if you chopped it up some.
Made this tonight, and it was incredible! It didn’t thicken like I wanted, but I’ll figure that out the next time. I also added shrimp!
★★★★★
Shrimp sounds delicious in that! I think I will try that too!
Hello can you make this night before and it he good the next day
Sorry this one I can not recommend making this the night before. The asparagus would get too soft, the cream might separate and the bacon would not be as crispy. So sorry.
I made this tonight! I added chicken and mushrooms and used Creole seasoning and a lil butter in the sauce! It was delicious! The grated parmesan didn’t melt as well as I had hoped, but it was still really good. My fiance had seconds!
Thanks Stacey! So glad that you liked it! Did you use fresh grated Parmesan cheese and not the stuff in the can?
I want to try this, can I use already grated parmesan from the cheese section on the grocery or hand grated as suggested?
I would use hand grated if at all possible unless it does not have any additives. The grated stuff has additives in it that might prohibit it from melting properly.
I made this for dinner tonight and it was wonderful. I was really worried about the Cajun seasoning so I tried it before putting it in and it was not hot at all. I bought the brand you said you used. I will definitely make this again. It was so so good and didn’t take long at all to throw together!
Thanks so much Lynn! So glad that you liked it. It is really is easy and the Cajun seasoning make it delicious!
This is a very quick and easy meal. I followed the recipe with the exception of the white wine, I substituted a tiny bit of chicken broth. I found the sauce to be extremely salty for my taste. I will try to find a salt free Cajun seasoning next time.
★★★★
You could make your own Cajun seasoning and therefore avoid the salt. That would be delicious and just perfect for your taste.
I made this last night and added about half a chicken breast to it. I also used Tony Chachere, but it’s way too salty. Other than that, it was really good. Both my husband and I felt we could have used more asparagus. I will definitely make this again, but use a cajun seasoning with less salt.
★★★★
Understood. Yes everyone has a different tolerance for salt. I love asparagus and that is a great idea.
Restaurant quality recipe! I added chicken for more protein. Didn’t have any asparagus so omitted. Doubled recipe, except seasoning (used the 4 tsp. Called for) but even though I doubled the recipe it was wayyyyyyy to salty. My guys love salt and said it was way too much. Will definitely make again soon. But will only put 2 tsp in for a double recipe or 1 tsp if I make just a regular amount. Otherwise fantastic!
★★★★
Thanks Carolyn! Thanks for the tip. I might take a look at the salt in that recipe again.