- Stir in mozzarella cheese until melted. Drain pasta; add to pan. Stir
- in the salt, asparagus, parsley and reserved bacon. Sprinkle with
- pepper and Parmigiano-Reggiano cheese. Yield: 8 servings.
Nutritional Facts: 1-1/4 cups equals 345 calories, 13 g fat (6 g saturated fat), 32 mg cholesterol, 428 mg sodium, 44 g carbohydrate, 2 g fiber, 15 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.