• Bring a large pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: Add a drizzle of oil if your bacon is not crisping. • Turn off heat; transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat in a small bowl. Wipe out pan with paper towels. Once bacon is cool enough to handle, roughly chop.

• Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, halve tomatoes. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.

• Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes, asparagus, and a pinch of salt and pepper. • Cook, stirring occasionally, until asparagus is bright green, 3-4 minutes.

• Reduce heat to low and add cream cheese, basil paste, 1/2 cup reserved pasta cooking water, 2 TBSP butter, and 1/4 tsp sugar. (For 4 servings, use 1 cup pasta cooking water, 4 TBSP butter, and 1/2 tsp sugar.) • Bring to a simmer and cook, stirring constantly, until butter has melted, 1-2 minutes. • Add drained cavatappi and toss until thoroughly coated. (TIP: Add extra splashes of reserved pasta cooking water for saucier pasta.) Taste and season with salt and pepper if desired.

• Divide pasta between bowls and top with bacon, Parmesan, and as many chili flakes as you like. Serve. Bacon is fully cooked when internal temperature reaches 145°.