PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
BACON MACARONI AND CHEESE
Crisp bacon and Gouda instantly infuse the classic comfort-food dish with rich, smoky flavor. The best part? Everything is made in one pot. Try our four delicious variations next: Classic Mac, Mushroom-Fontina Mac, Jalapeno Mac, and Primavera Mac.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Cook bacon until crisp. Remove from skillet and crumble (discard bacon fat).
- Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
- Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the bacon and mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.
Nutrition Facts : Calories 673 g, Fat 36 g, Fiber 3 g, Protein 34 g, SaturatedFat 20 g
BACON & MUSHROOM PASTA
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium
BACON MAC & CHEESE
Jalapeno pepper adds an extra kick to this bacon mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.-Shelly Boehm, South Bend, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
MACARONI AND CHEESE WITH BACON AND ONIONS
Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety. Try this variation with bacon and caramelized onions.
Provided by Ben S.
Categories Meat and Poultry Recipes Pork
Yield 12
Number Of Ingredients 4
Steps:
- Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
- Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 2.4 g, Cholesterol 6.7 mg, Fat 2.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 130.5 mg, Sugar 1.1 g
BACON AND PARMESAN PENNE PASTA
This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.
Provided by SusieQ
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
- While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
- Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g
BACON PASTA
Make and share this Bacon Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; set aside.
- Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T.
- drippings in skillet.
- Crumble bacon and set aside.
- Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
- Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
- Stir in bacon and green onions; serve immediately.
Nutrition Facts : Calories 1041.9, Fat 64.4, SaturatedFat 35.7, Cholesterol 201.3, Sodium 633.5, Carbohydrate 96.3, Fiber 13, Sugar 0.8, Protein 23.9
BACON AND EGG MACARONI SALAD
Provided by Rachael Ray : Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
- Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
- Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
- While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
BACON AND TOMATO PASTA
Steps:
- In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
- In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
- Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
MAC 'N CHEESE WITH BACON AND CHEESE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
- While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
- To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
BEANS AND BACON MACARONI
Steps:
- Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
- While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside.
- Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm.
BACON MAC AND CHEESE
This bacon mac and cheese is a one pot dish featuring pasta in a creamy cheese sauce with plenty of bacon. An easy dinner option that's packed with smoky bacon flavor!
Provided by Sara Welch
Categories Main
Time 40m
Number Of Ingredients 12
Steps:
- Place the bacon in a large pan over medium high heat. Cook until crispy, about 4-5 minutes. Remove the bacon from the pan and drain on paper towels.
- Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
- Add the flour, then whisk until combined, about 30 seconds.
- Pour in the water and whisk until smooth and just thickened.
- Add the milk and whisk until combined.
- Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until pasta is done.
- Turn the heat to low, then stir in the cheddar cheese. Keep stirring until the sauce is smooth. If you need to thin the sauce, add more milk, 1 tablespoon at a time, until desired consistency is reached.
- Stir in half of the bacon.
- Sprinkle the remaining bacon over the top, along with the parsley. Serve immediately.
Nutrition Facts : Calories 508 kcal, Carbohydrate 55 g, Protein 27 g, Fat 24 g, SaturatedFat 16 g, Cholesterol 103 mg, Sodium 780 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BACON AND MACARONI FRITTATA
This is quick and easy to prepare- a great meal with salad in the summer or with more substantial sides in the winter. I like that it is a complete meal, without the fatty crust associated with a quiche. If you do not have Cavenders seasoning, pepper will do. I use extra lean bacon medallions so add about 1/2 tablespoon of oil to cook the bacon in.
Provided by Shuzbud
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the macaroni according to the package directions.
- Meanwhile, dice the bacon, finely dice the red bell pepper and grate the zucchini, keeping each separate from the others.
- In a non-stick skillet, start to cook the bacon (with a little oil if you are using very lean bacon). Crush the garlic clove and add to the bacon. Cook for 3 minutes.
- Add the red bell pepper and cook for a further 2-3 minutes.
- Add the grated zucchini and cook for a further 2 minutes. At this point, if the vegetables have let out a lot of juice, you may wish to turn up the heat to evaporate the juices, otherwise the frittata ends up rather soggy.
- Sprinkle salt and Cavenders seasoning/ pepper to taste over the mixture in the pan.
- Add the cooked macaroni.
- Beat 6 eggs and pour them into the pan. Cook over a low-medium heat until the bottom half is done, shaking the pan occasionally to discourage sticking.
- Place a plate over the frittata and carefully (but quickly!) flip the frittata with the pan so it lands, done side up, on the plate. Slide it carefully back into the pan and cook the underside until done. This should take between 5 and 10 minutes for each side.
- Serve hot with your choice of side dishes!
Nutrition Facts : Calories 613.2, Fat 40.5, SaturatedFat 13.2, Cholesterol 468, Sodium 700.5, Carbohydrate 34.5, Fiber 2.8, Sugar 4.2, Protein 26.5
MACARONI AND CHEESE WITH BACON
Steps:
- Heat oven to 350 F (180 C/Gas 4).
- Bake the macaroni and cheese casserole for 25 to 30 minutes, until lightly browned and bubbly.
Nutrition Facts : Calories 502 kcal, Carbohydrate 36 g, Cholesterol 82 mg, Fiber 2 g, Protein 22 g, SaturatedFat 16 g, Sodium 747 mg, Sugar 7 g, Fat 30 g, ServingSize 6 servings, UnsaturatedFat 0 g
ULTIMATE PASTA CARBONARA RECIPE
This tested and perfected classic pasta carbonara recipe is a winner! The best family-favorite dish with spaghetti, eggs, bacon and cheese.
Provided by Karen Tedesco
Categories Pasta
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 (200 C) degrees and line a large tray with paper towels.
- Arrange the bacon on a rimmed baking sheet. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to absorb excess fat. Chop the bacon into small pieces.
- Whisk the egg yolks, whole egg, Parmesan and Pecorino cheeses, ¼ teaspoon salt and black pepper in a large mixing bowl. If you have a large pasta serving bowl, use that to mix and serve.
- Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out 3/4 cup of the cooking water before draining the pasta.
- Whisk ½ cup of the hot water into into the egg yolk mixture - this tempers the eggs so they won't scramble.
- Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with additional grated cheese on the side.
Nutrition Facts : Calories 810 kcal, Carbohydrate 94 g, Protein 33 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 233 mg, Sodium 586 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 18 g, ServingSize 1 serving
MACARONI AND BACON CASSEROLE
Another quick and easy weekday meal. The recipe calls for milk, but is not always needed. I find it depends on the type of noodles used.
Provided by queenbeatrice
Categories One Dish Meal
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles as directed on package, drain.
- Add shredded cheese to cooked noodles while still hot and mix together.
- Add v8.
- Add enough milk so there is juice on the bottom of casserole dish, enough that it doesn't dry out, so the milk may not be necessary.
- Add salt and pepper to taste.
- Cover casserole with uncooked bacon slices.
- Bake uncovered at 350 degrees Fahrenheit for 45 minutes to an hour. Bacon needs to be cooked on top.
MACARONI AND CHEESE WITH BACON AND TOMATO
Make and share this Macaroni and Cheese with Bacon and Tomato recipe from Food.com.
Provided by seahorse73
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Generously butter a 1/12 quart baking dish.
- Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
- Heat large pot of salted water to a boil.
- Cook pasta until al dente, about 7 minutes.
- Drain.
- Place in large bowl.
- Melt butter in large saucepan.
- Whisk inflour; cook, stirring, 2 minutes.
- Add nutmeg; cook 1 minute.
- Whisk in milk all at once.
- Heat to boil; simmer, stirring, 5 minutes.
- Season with salt and pepper.
- Remove from heat; stir in cheeses until melted.
- Add sauce to pasta, mix well.
- Spoon 1/2 mixture into prepared baking dish.
- Add tomatoes and bacon in an even layer.
- Top with remaining macaroni mixture.
- Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
- Sprinkle over macaroni.
- Bake until golden and bubbly, about 45 minutes.
Nutrition Facts : Calories 898.4, Fat 58.4, SaturatedFat 25.5, Cholesterol 124.3, Sodium 1026.8, Carbohydrate 62.2, Fiber 7.1, Sugar 1.5, Protein 32.2
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- Bring a large pot of salted water to a rolling boil and add the elbow pasta. Cook the pasta according to box instructions, until the pasta is al dente. Drain the pasta and keep it warm. While the pasta is cooking, prepare the bacon and cheese sauce. Preheat a large saute pan over medium heat. Fry the bacon slices until they're crispy and golden, then remove onto a tray lined with paper towels to absorb excess oil.
- To the pan with the bacon fat, add the butter and allow it to melt over medium heat. Add the flour and whisk, cooking the roux for 1 minute. Once the roux is cooked, begin adding the milk. Add 1 cup at a time and whisk well after each addition. Continue adding the milk, whisking well until the mixture is smooth and clump free. Next, add in the chicken or veggie broth and season with salt, pepper, paprika and optional garlic powder.
- Add in the cheese: cheddar, gruyere and cream cheese. Make sure the cream cheese is softened at room temperature and break it up into small pieces when adding. Turn the heat down to low/medium and cook for 7 to 9 minutes, stirring occasionally until the cheese is completely dissolved. Use a whisk to break up any cream cheese chunks.
- Chop the bacon into small bits and add it to the sauce; reserve a few bits for garnishing the top. Pour the prepared cheese sauce over the cooked pasta and stir. Let the pasta stand for about 5 minutes to thicken, then serve. Garnish the top with more bacon bits and chopped parsley, if desired. This pasta dish is best enjoyed fresh. If reheating, I recommend doing so on the stove top; add extra chicken or veggie broth to reconstitute the sauce.
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Servings 4Total Time 1 hrCategory Mac And Cheese
- To make the macaroni and cheese, heat the olive oil in a medium skillet over moderate heat. Add the bacon and cook until crisp and browned, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside.
- Add the jalapeño to the skillet and cook until softened, 2 to 3 minutes. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add all but 1/2 cup of the cheese and stir until melted and smooth. Season with salt and pepper, and keep the sauce warm over very low heat.
- Meanwhile, in a medium saucepan of boiling well-salted water, cook the pasta until al dente. Drain well and add to the cheese sauce, stirring well to coat. Divide the macaroni and cheese between the soufflé dishes or pour into the gratin dish, then top with the remaining cheese. Sprinkle the reserved bacon over the macaroni and cheese.
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- In a small pot, cover the eggs with water and bring to a boil over high heat; reduce the heat and simmer for 10 minutes. Drain; then cover the eggs with cold water to cool them. Once they are cool enough to handle, peel off the shell and finely chop the eggs.
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Arrange the bacon on the parchment paper and bake in the oven for 15 to 18 minutes, turning halfway, until the bacon is crispy. Crumble the bacon once it is cool enough to handle.
- Meanwhile, in a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
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- Heat the 1 tablespoon of butter in a medium skillet over moderate heat. Add the bacon and cook until crisp and browned, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside.
- Add the onion to the skillet and cook until softened, 6 to 8 minutes. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add all but 1/4 cup of the blue cheese and stir until smooth and melted. Season with salt and pepper, and keep the sauce warm over very low heat.
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- Place chopped bacon in the bottom of a dutch oven or large pot over medium heat. Cook until browned and crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate and set aside.
- Drain all but 1 Tablespoon of bacon grease and return to medium heat. Add butter and heat until melted.
- Add milk and spices (salt, pepper, garlic powder, onion powder, and ground mustard), stir well and bring to a boil.
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