1. Cook bacon and set on a piece of paper towel to drain excess grease. Once cooled, chop into small pieces

2. Chop asparagus, cherry tomatoes, and garlic

3. Bring a large pot of water to a boil and add salt; return to boil and add pasta cooking 1 minute less than package instructions (al dente!)

4. Reserve ½ cup pasta cooking water

5. Add a splash of olive oil to a skillet and heat over medium heat. Once hot, add garlic and chili flakes and turn down heat. Cook for about 20 seconds, then add cherry tomatoes and cook until they start to get tender (putting a lid on speeds up this process)

6. Add in asparagus and cook for another 4 minutes

7. Stir in bacon, parmesan, cooked pasta and reserved pasta water until well incorporated

8. Add in pieces of fresh mozzarella and stir again

9. Season as needed with extra salt, pepper, and cheese