Bacon Tomato Linguine Carbonara Food

TOMATO BACON CARBONARA

Steps:

• Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.
• While pasta cooks, cook bacon in a large skillet over medium-high until crisp. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet. Chop or crumble bacon.
• Add tomatoes to skillet, and cook, stirring often, until just softened, 3-4 minutes. Add shallots and garlic. Continue to cook, stirring often, for an additional 3 to 4 minutes.
• Add 1 cup of the reserved cooking water and bring to boil. Remove from heat and stir in cooked pasta. Quickly stir in beaten egg yolks until everything is thoroughly combined. Return skillet to medium-low heat and cook, stirring constantly, until sauce is slightly thickened and creamy, 2 to 3 minutes.
• Remove from heat and stir in bacon, and Parmesan cheese and cook until melted and smooth. Season with salt and pepper, to taste.
• Stir in chives and parsley, adding remaining 1/2 cup cooking water if necessary to reach desired consistency. Garnish with additional Parmesan cheese before serving, if desired.

BACON-TOMATO LINGUINE CARBONARA

Steps:

• Cook the linguine in salted water, per instructions.
• Drain pasta. Reserve 1¼ cups of the cooking water.
• While the pasta is cooking, cook the bacon pieces in a large skillet over medium heat until golden brown and crisp.
• Remove the bacon crumbles from the pan with a slotted spoon and place on a paper towel; set aside.
• While the bacon is cooking, combine the beaten eggs with the Parmesan cheese, lemon zest, sea salt, and freshly cracked pepper, to taste in a small bowl; mix well.
• Set aside. Slowly whisk in 1 cup of the cooking water; set aside.
• Remove all but 2 tablespoons of bacon grease from the skillet then add the shallot and tomatoes. Cook, stirring often for 3 minutes.
• Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 1 minute. Reduce heat to medium-low; add the drained & cooked linguine and toss well.
• Slowly add the egg mixture; tossing to make a creamy sauce, about 1 minute.
• Add the bacon crumbles, baby spinach, and arugula then season with sea salt and freshly cracked pepper, to taste.
• Add more reserved cooking water to loosen pasta, if needed.
• Serve topped with freshly grated parmesan. Enjoy.

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.

ITALIAN CARBONARA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

BACON & TOMATO SPAGHETTI CARBONARA

Steps:

• In large frypan cook bacon until crisp.
• Drain, reserving 2 Tbsp (30 mL) drippings.
• Set bacon aside.
• Combine drippings and butter; set aside.
• In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
• Add butter mixture, eggs, cheese and parsley tossing to combine.
• Cook and stir over low heat until mixture is creamy and slightly thickened.
• Stir in tomatoes and bacon.
• Add salt and pepper to taste.
• Serve immediately sprinkled with additional Parmesan cheese.

PASTA CARBONARA WITH BACON

Steps:

• Cut bacon into little pieces, approximately 1" square and saute in a small frying pan with the butter until bacon barely begins to brown. It should be a bit crunchy but not dry.
• Microwave half and half for one minute and add bacon and butter. Add the vinegar; this will turn the half and half into cheese. Simmer gently for about 15 minutes, or until sauce cooks smooth.
• Boil spaghetti al dente. Drain and return to the pan. Immediately throw in the eggs, bacon sauce and grated cheese. Add salt and pepper to taste, toss and serve immediately.

PASTA TOMATO CARBONARA

Steps:

• Cook bacon in large skillet until crisp; drain on paper towels, reserving drippings.
• Drain off part of the drippings, leaving enough to saute the garlic and onion.
• Crumble bacon; set aside.
• Stir the onion and garlic into the bacon drippings. Cook until onion is tender but not brown.
• Add tomatoes with liquid, basil, and salt. Bring to a boil over medium heat. (A splash of red wine added here certainly does no harm!).
• Reduce heat; simmer 20 minutes, stirring occasionally.
• Cook pasta according to package directions.
• Add tomato mixture and reserved crumbled bacon to pasta; toss lightly and enjoy!