Fusilli with Asparagus and Bacon

Ingredients

• 4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
• 1 pound fusilli (short corkscrew pasta)
• 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

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