4 slices uncured hickory smoked bacon coarsely chopped
12 stems asparagus rough ends removed and cut in bite size pieces
4–6 cloves garlic minced
8 cups fresh baby spinach
1/2 cup dry white wine
1 1/4 cups heavy cream
4 teaspoons Cajun spice
1 cup grated fresh Parmesan
Cook pasta according to box instructions and drain well. In large skillet over medium heat add bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate. Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. Remove from heat and slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.