Ingredients
This pasta is all about balance. Creamy but light, savory with a hint of smokiness, and finished with the deep, chili-forward heat of salsa macha. It’s the kind of dish that works just as well warm for dinner as it does cold the next day, straight from the fridge.
The base is simple—crema mexicana and a touch of mayo for silkiness—while crispy bacon, tender shrimp, and fresh asparagus add texture and contrast. Salsa macha ties everything together, bringing warmth and complexity without overpowering the dish.
Perfect for an easy weeknight meal or a casual gathering, this pasta is unfussy, comforting, and full of flavor.
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
Add the asparagus to the same skillet and sauté for 3–4 minutes, until tender but still crisp. Remove and set aside.
If needed, add olive oil to the skillet. Add the garlic and cook until fragrant, then add the shrimp. Season with salt and pepper and sauté for 2–3 minutes per side, until pink and cooked through. Remove from heat.
In a large mixing bowl, whisk together the crema mexicana and mayonnaise. Add the cooked pasta and toss until evenly coated.
Add the bacon, asparagus, shrimp, cotija cheese, and salsa macha. Toss gently until everything is well combined. Adjust seasoning with salt and pepper if needed.
Serve warm or cold, finishing with extra cotija cheese on top.
Creamy, comforting, and layered with heat—this is pasta that doesn’t need much else 🌶️🍤