BLT PASTA SALAD
Delicious bucatini pasta is cooked al dente and combined with copious amounts of fresh vegeables, bacon, tomatoes, and a bacon dressing that's incredible.
Provided by Nicole Johnson
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Cook the bucatini according to package direction. Drain and rinse with cold water.
- Chop the tomatoes in half, and toss the pasta with the spinach, tomatoes, and bacon.
- Combine the mayo, sun dried tomatoes, garlic salt, and bacon grease. Mix well until combined. Toss the sauce over the pasta salad until everything is evenly coated.
- Chill for an hour, minimum, and give a liberal sprinkling of Parmigiano Reggiano before serving.
Nutrition Facts : Calories 359 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 750 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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.
BACON, LETTUCE & TOMATO BUCATINI
Make and share this Bacon, Lettuce & Tomato Bucatini recipe from Food.com.
Provided by hungrykitten
Categories Spaghetti
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil for the bucatini.
- Mince garlic for the bread crumbs in a food processor. Add cubed bread, and process until coarse. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
- Saute bacon for the pasta in a large nonstick skillet over medium heat. Cook until crisp, then drain pieces on a paper towel-lined plate. Pour off all but 1 tablespoon of drippings.
- Carmelize the tomatoes and sugar in the drippings over medium heat. Cook until tomatoes begin to brown, about 5 minutes. Add leeks; saute until wilted, 3-4 minutes.
- Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.
- Cook bucatini in boiling water according to package directions. Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt, then divide pasta between plates. Sprinkle pasta with reserved bacon pieces and bread crumbs before serving.
Nutrition Facts : Calories 718.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 15.4, Sodium 1097.9, Carbohydrate 111.2, Fiber 6.9, Sugar 3.8, Protein 22.8
BUCATINI WITH ONION, BACON, AND TOMATO
Steps:
- Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
- Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
- Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
- Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
- Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
- Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
- When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
- With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
- Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
- When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
- Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.
BACON, LETTUCE AND TOMATO BRUSCHETTA
Don't let the simple sounding name of this brushetta fool you, it tastes fantastic and looks gourmet. I made this for cChristmas eve last year for appetiziers. It was such a huge hit, I'm making it again this year. I did a little tweaking on the recipe but, I'm doubling this recipe for Christmas this year.
Provided by delish 2
Categories Winter
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a bowl mix together topping ingredients set aside.
- Brush oil on both sides of bread slices.
- Place on baking sheet turn once, for 5-7 minutes per side until crisp and golden brown (keep a close eye on bread it takes no time to burn!).
- When bread is golden brown remove from oven and spoon about 1 tablespoon (or more) on each toast.
- *For best flavor DO NOT make topping ahead of time. This tastes much better if you mix the topping ingredients together just before you serve it.
- *Also I'm just guessing the amount of servings this makes. Sorry about that--I got this recipe off the net somewhere and it didn't specify servings.
Nutrition Facts : Calories 411.1, Fat 26.5, SaturatedFat 5.1, Cholesterol 17.6, Sodium 863.2, Carbohydrate 31.9, Fiber 2.4, Sugar 1.4, Protein 11.4
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