SUPER SMOKY BACON & TOMATO SPAGHETTI
Serve your pasta with a budget-busting tomato and paprika sauce. It's a healthy choice to boot
Provided by Katy Greenwood
Categories Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
- Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.
Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
TOMATO AND BACON PASTA
A quick and easy pasta dish.
Provided by mimmiekargotis
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Equipment:
- Frying pan,
- Cutting knife,
- Wooden spoon ,
- Saucepan,
- Spaghetti spoon,
- Firstly peel, cut and dice the onion and garlic. Then preheat a drop of oil in a frying pan on a low to medium heat. Then add the onion and garlic for around 5-7 minutes.
- Next dice the bacon and add to the frying pan. Leave to cook for around 10-15 minutes on a low heat. Then grate the carrot and add for the last 5 minutes.
- Boil a saucepan with salt water and add the pasta or spaghetti cook according to packet. Once cooked drain and serve onto a plate with the tomato and bacon sauce. Finish with a sprinkle of cheese.
BACON & TOMATO SPAGHETTI
Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.
Nutrition Facts :
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-TOMATO LINGUINE CARBONARA
Provided by Pam - For the Love of Cooking / Original by Food Network Magazine
Categories Main
Time 20m
Number Of Ingredients 11
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.
LINGUINE WITH BACON AND ONIONS (LIDIA BASTIANICH)
If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find. Just be sure not to overcook it. If you prefer, you can pour off all the bacon fat after browning the bacon and replace it with an equal amount of olive oil, but remember, the bacon fat has a much more pronounced flavor. If you don't have the stock called for in the recipe, just use water from the pasta pot. .
Provided by Brookelynne26
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
- Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
- The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
- Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.
Nutrition Facts : Calories 563.3, Fat 24.6, SaturatedFat 8.3, Cholesterol 123.4, Sodium 667.2, Carbohydrate 63, Fiber 3.1, Sugar 3.7, Protein 21.2
BACON TOMATO PASTA CASSEROLE
My grandmother's bacon tomato pasta casserole recipe is an indulgently gooey take on mac and cheese. Add bacon and tomato sauce and you get the best comfort meal ever.
Provided by Elaine Benoit
Categories Dinner
Time 1h10m
Number Of Ingredients 7
Steps:
- Fill a large sauce pan 3/4 with water, add salt and bring it to a boil.
- Sauté bacon until crispy (around 10 minutes) remove from pan, blot with paper towel to remove grease and cut in chunks.
- Open can of tomatoes and add sugar and bacon and stir to combine. You may have to transfer it to a mixing bowl to fit all the bacon. I just keep it in the can.
- Preheat oven to 350 F.
- The water should have come to a boil. Add elbows and cook for 10 minutes. It's okay for it to be al dente. Drain and run cold water over them to stop from cooking further.
- Put a layer of tomato sauce on bottom of medium casserole dish.
- Add a layer of elbows and ladle some tomato sauce over them. Be generous.
- Tear the cheese into smaller pieces and place on top of sauce layer.
- Repeat layering, you will have at least 4 layers ending with cheese.
- Pour milk in until you can see it 1/2 way up the casserole dish.
- Bake covered for 30 minutes
- Uncover and bake for additional 30 minutes.
- Serve
- Smile
- Enjoy
Nutrition Facts : ServingSize 1 serving, Calories 405 kcal, Carbohydrate 59 g, Protein 28 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 1623 mg, Fiber 4 g, Sugar 16 g
TOMATO BACON CARBONARA
Classic pasta Carbonara with bacon is given a delicious, colorful twist with the addition of fresh sauteed cherry tomatoes.
Provided by Danelle
Categories Main Dishes
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 405 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LINGUINE WITH CLAMS, BACON AND TOMATO
I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.
Provided by Caz320
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large frying pan, cook the bacon over moderate heat until almost crisp.
- Remove bacon with slotted spoon and pour off all but 2 tbs fat.
- Add garlic and cook, stirring, for 30 seconds.
- Add wine.
- Stir in bacon, tomatoes and clam juice and heat to a simmer.
- Cook for 10 minutes.
- Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
- In the meantime, boil the linguine until just done, about 12 minutes.
- Drain the linguine well and add to the sauce.
- Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.
BACON-TOMATO LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
- Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
- Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
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4.9/5 (37)Total Time 15 minsCategory Dinner, PastaCalories 567 per serving
- Bring a large pot of water to the bowl. Add a pinch of salt. Cook pasta according to packet but MINUS 2 minutes.
- Meanwhile, heat oil in a skillet over high heat. Add bacon and cook for 1 minute, then add garlic and onion and cook for 3 minutes or until onion is translucent and bacon is golden. Drain excess fat if desired.
- Scoop out a mug of pasta cooking water, then pour about 1/2 cup into the skillet. Bring to simmer and stir, scraping the skillet to dissolve in all the golden bits stuck on the pan into the liquid.
ROASTED GARDEN FRESH TOMATO BACON BASIL LINGUINE
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Reviews 33Category PastaCuisine ItalianEstimated Reading Time 5 mins
- -Place the tomatoes on a baking sheet (foil covered, if preferred for easier clean up), and drizzle with the olive oil, and season with salt and pepper.
- -Place the bacon in an even layer on a baking rack in a baking sheet (foil covered, if preferred for easier clean up).
- -Roast the tomatoes and bacon in the preheated oven for 25 minutes or until the tomatoes are blistered and the bacon is cooked to your preference. Crumble the bacon when cool enough to handle.
BACON, LINGUINI & TOMATO TOSS - RECIPES | PAMPERED …
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4.4/5 (11)Total Time 30 minsCategory Easy Dinner, PastaCalories 402 per serving
- Bring a large pot of salted water to a boil. Add the pasta when the water is boiling and cook for 7-10 minutes (depending on shape) until al dente. Drain and reserve 1 cup of cooking water.
- Fry the bacon in a large frying pan until golden brown and crisp. Remove from the pan with a slotted spoon and set aside. Drain off the fat and reserve 1 tablespoon in the pan.
- Fry the onion and garlic until soft and translucent in the bacon fat. Add the chillies, tomatoes, tomato paste, cream and sugar and allow to simmer gently for a few minutes. Season to taste.
- Combine the cooked and drained pasta with the sauce. Add some of the reserved pasta cooking water and toss to coat the pasta in the sauce. Use the cooking water to loosen the pasta and to keep it saucy.
TOMATO BACON PASTA - JUST ONE COOKBOOK
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4.3/5 (10)Total Time 25 minsCategory Main CourseCalories 714 per serving
- Cook the spaghetti in a large pot of boiling water until al dente. When it’s done, reserve ¼ cup of the pasta water and drain. Set aside.
- Meanwhile, heat oil on medium heat in a skillet and add the bacon. Cook until just browned, about 5 minutes.
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- When they are "fried" (crunchy outside and soft inside), take them off the oil and let them rest. But do NOT throw that oil!;
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5/5 (9)Total Time 30 minsCategory Main CourseCalories 509 per serving
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Servings 4Calories 301 per servingTotal Time 20 mins
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bacon bits; sauté 2 minutes. Add tomato, garlic, and oregano; sauté 30 seconds. Remove from heat.
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5/5 (1)Servings 4
- In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.
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From health.com
Servings 4Calories 301 per servingTotal Time 3 mins
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
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1/5 Category PastaCuisine AmericanTotal Time 40 mins
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- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package directions. Once cooked, drain pasta, reserve a ¼ cup of the pasta water, and set aside.
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4.5/5 (2)Estimated Reading Time 5 mins
- Cut the pound of bacon into 1/4-inch strips and scrape into a stockpot over medium heat, stirring to separate bacon strips. Cook until bacon is crisp, then use a slotted spoon to move the bacon to a paper towel lined plate.
- Drain all but about 1 tablespoon of the bacon drippings from the pan and return the pan to the heat, dropping the temperature to low. Add the onion and garlic (and crushed red pepper flakes, if using!) and cook, stirring frequently, for about 5 minutes, or until the onions are translucent and soft.
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