PASTA WITH WILTED GREENS, BACON AND FRIED EGG
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.
Provided by Alison Roman
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
- Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
- Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
- Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
- Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
- Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
- Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
- Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams
GARLIC-AND-GREENS SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
- When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
- Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.
SPAGHETTI WITH BUTTER PARMESAN AND BROWNED BACON
Make and share this Spaghetti With Butter Parmesan and Browned Bacon recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Saute the bacon until browned. Drain.
- Cook the spaghetti in plenty of boiling salted water. Drain, reserving 1/4 cup cooking liquid.
- Melt butter in the past acooking pan.
- Add the pasta,.
Nutrition Facts : Calories 616, Fat 20.4, SaturatedFat 11, Cholesterol 47, Sodium 367.1, Carbohydrate 85.8, Fiber 3.7, Sugar 3.2, Protein 20.8
LINGUINE WITH COLLARD GREENS AND BACON
Categories Leafy Green Pasta Pork Side Thanksgiving Bacon Pine Nut Fall Gourmet Peanut Free Soy Free No Sugar Added
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 12
Steps:
- Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
- Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
- While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
- Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.
PASTA WITH BITTER GREENS AND FETA
Adapted from Mollie Katzen's original recipe, Pasta with Greens and Feta, published in "Still Life With Menu." Can use any combination of bitter greens; in her notes the author states that she prefers half escarole and half spinach. When I made it I used two kinds of kale and also cooked the onions twice as long as written to really carmelize them and produce a richer flavor. The original recipe states that you can use up to a pound of pasta and 12 ounces of feta. I could see easily doubling this recipe, or tweaking amounts based on your tastes and the availability of ingredients. The author also notes that you can make the sauce and refrigerate it ahead of time, then reheat it while you're boiling the pasta. A delicious way to eat your greens, an excellent spring dish.
Provided by Cinizini
Categories Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a deep skillet, pot, or Dutch oven with a lid. Add the onion and cook for 10-20 minutes over medium heat, stirring periodically. While the onions are cooking, start the pasta water on high heat in a separate large pot.
- When the onions are soft, add the chopped greens to the skillet, lightly salt, and stir until the greens start wilting. Cover and cook 10-15 minutes over medium-low heat. You can cook it for longer if the pasta still isn't ready, over a lower flame.
- Meanwhile, when the water in the pot starts boiling, add the pasta and cook until firm to the bite (it will cook further in the sauce so be careful not to overcook at this point). When it is almost done, add the crumbled feta to the sauce, keeping the heat on low.
- When the pasta is ready, scoop it up with a slotted spoon or strainer, holding it over the pot of water to drain, and then add the drained noodles in batches to the sauce in the skillet, mixing thoroughly.
- Cook the finished pasta on low heat for a few minutes. Then add a grating of Parmesan, if you like, and a few twists of freshly ground black pepper. Serve immediately; the author recommends serving on plates pre-warmed in the oven.
Nutrition Facts : Calories 722.1, Fat 34.5, SaturatedFat 12.1, Cholesterol 53.5, Sodium 680.2, Carbohydrate 82.5, Fiber 5, Sugar 10.8, Protein 21.2
CREAMY PASTA WITH BACON
I have to admit whenever I first saw this I was skeptical...but after one bite, I was hooked. It has a flavor that I didn't expect, especially after hearing the ingredients. I don't know where it originally came from as I got this recipe from my mom. Unsure of serving amount...makes quite a bit though.
Provided by kdp4640
Categories One Dish Meal
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta and drain.
- Fry bacon, drain off grease, and crumble into small pieces.
- Saute mushrooms, garlic, and green onions in bacon grease.
- Add pasta, parmesan, bacon pieces, whipping cream, and black pepper to sauted mushroom mixture.
- Simmer until slightly thickened.
- Enjoy!
BITTER GREENS WITH SAUTéED CORN & SHALLOTS
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to-and slightly softening-acerbic greens like dandelion or arugula. (Maybe it's the bacon...)
Provided by Chris Morocco
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
- Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.
GREEN BEANS & BACON WITH PASTA
Here's a quick and easy weeknight pasta that's a break from the usual. Get out the egg noodles, green beans and bacon, and let's get started!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook and stir onions in dressing in large skillet on medium-high heat 5 min. or until onions are crisp-tender.
- Add beans and bacon; stir gently. Cook 8 to 10 min. or until heated through, stirring occasionally. Meanwhile, cook noodles as directed on package, omitting salt.
- Drain noodles. Serve topped with bean mixture.
Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
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