Spicy Miso Bacon Rigatoni

• Bring a large pot of 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.
• Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan (you'll use it in Step 4). Once bacon is cool enough to handle, roughly chop.

• Meanwhile, trim and discard woody bottom ends from asparagus; thinly slice stalks on a diagonal. Halve, peel, and thinly slice shallot. Thinly slice scallions, separating whites from greens.

• Using your hands, gently separate rigatoni.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes.
• Reserve ½ cup pasta cooking water (1 cup for 4), then drain.

• While pasta cooks, return pan with bacon fat to stovetop over medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add asparagus, shallot, and scallion whites; cook, stirring frequently, until browned and tender, 2-4 minutes.

• To pan with veggies, add miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, ½ cup plain water, and a pinch of sugar (all the Sriracha and ¾ cup plain water for 4 servings); stir to combine. Bring to a simmer, stirring occasionally.
• Once sauce is simmering, add drained rigatoni and half the bacon. Cook, tossing, until pasta is evenly coated, 1-3 minutes. TIP: If sauce seems too thick, add reserved pasta cooking water 1 TBSP at a time.
• Turn off heat; stir in sour cream, half the Parmesan, and 2 TBSP butter (4 TBSP for 4).

• Divide pasta between bowls; top with remaining Parmesan, remaining bacon, and scallion greens. Serve.
Pork is fully cooked when internal temperature reaches 145°.