Fettuccine with Asparagus, Bacon, and Browned Bread Crumbs

• 6 slices lean bacon, snipped into julienne strips
• 2 tablespoons olive oil
• 1 cup soft white breadcrumb
• 12 cup pine nuts, coarsely chopped
• 4 cloves garlic, minced
• 23 cup parsley, chopped
• 12 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can chicken broth, blended with the flour
• 1 lb fettuccine pasta
• 2 cups fresh asparagus spears
• 23 cup fresh, grated parmesan cheese

1. In large skillet, over medium heat, cook the bacon until crisp and brown, about 3-5 minutes.
2. With slotted spoon, scoop browned bacon to paper towels to drain.
3. Reserve drippings, wipe skillet clean Add oil to skillet and heat 1 minute over medium heat.
4. Dump in bread crumbs and pine nuts and cook, stirring until lightly browned, about 3 minutes.
5. Transfer crumb mix to paper towels and wipe the skillet clean again.
6. Add reserved bacon drippings to skillet and heat.
7. Add garlic, parsley, and pepper and cook, stirring just until garlic turns golden, about 2 minutes.
8. Add broth mixture and cook, stirring until mix thickens and no raw flour taste is found, about 5 minutes.
9. Take skillet off heat Cook fettuccine adding asparagus to the cooking water in the last 3 minutes before pasta is done Drain well and dump into skillet mixture.
10. Add cheese, reserved crumb mixture, and bacon and toss well.
11. Serve with additional grated parmesan on top.

lean bacon, olive oil, white breadcrumb, pine nuts, garlic, parsley, ground black pepper, flour, chicken broth, pasta, fresh asparagus, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-asparagus-bacon-and-browned-bread-crumbs-18736 (may not work)