Asparagus & Bacon Orecchiette with Chili Olive Oil

Steps:

1. Bring a large pot of generously salted water to a boil. Cook the orecchiette according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. In a small skillet over medium heat, toast the chopped walnuts until fragrant and lightly golden, about 2–3 minutes.
3. Add the oregano and Chili Infused Olive Oil and let gently sizzle for 1–2 minutes to bloom the flavors. Remove from heat and set aside.
4. In a large sauté pan over medium heat, cook the bacon until crisp and rendered, about 5–6 minutes.
5. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
6. Add the asparagus and sauté for 2–3 minutes, until bright green and just tender.
7. Reduce the heat to low and stir in the ricotta. Add a splash (2–3 Tbsp) of reserved pasta water and stir until the sauce becomes smooth and creamy. Season with freshly ground black pepper; taste and adjust salt if needed — the bacon and Parmesan add saltiness.
8. Add the drained pasta directly to the sauce. Toss gently to coat, adding more reserved pasta water as needed to loosen and emulsify the sauce.
9. Fold in the grated Parmesan.
10. Divide among bowls and spoon the warm chili walnut oil over the top. Finish with extra Parmesan and a final crack of black pepper.