FUSILLI WITH ASPARAGUS AND BACON
Steps:
- Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
- Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
- While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
- Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
- Serve pasta sprinkled with bacon and with additional cheese on the side.
FUSILLI WITH BACON
A quick and easy meal best prepared as required.Cooking time given does not include the cooking of the pasta.You could add more cream or sub it with stock or a tomato based pasta sauce.
Provided by katew
Categories Kid Friendly
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until al dente. Cover and set aside.
- Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
- Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
- Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.
Nutrition Facts : Calories 735.3, Fat 26.1, SaturatedFat 12.4, Cholesterol 65.2, Sodium 252.3, Carbohydrate 101.9, Fiber 5.8, Sugar 5, Protein 22
FUSILLI WITH TOMATO PESTO
This uncooked tomato pesto is a fun take on the classic pesto alla Trapanese. It uses almonds instead of pine nuts and dials the basil way back to let the fresh tomatoes shine. Crispy bacon and breadcrumbs add a salty and smokey crunch to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
- Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
- While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
- Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 534 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Sugar 6 grams, Protein 16 grams
BUTTERNUT & BACON FUSILLI
This easy pasta dish with pancetta, butternut squash and spinach makes a healthy weeknight dinner. Fresh rosemary adds extra flavour
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta
Time 1h
Number Of Ingredients 9
Steps:
- Tip the pancetta into a large frying pan set over a medium heat and cook for 5-8 mins until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for 25 mins, stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.
- Bring a large pan of salted water to the boil 15 mins before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 442 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium
CREAMY FUSILLI WITH YELLOW SQUASH AND BACON
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like. Recipe from Martha Stewart's Everyday Food.
Provided by Ingy1171
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
- While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
- Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
- Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.
Nutrition Facts : Calories 451.5, Fat 22.4, SaturatedFat 10.5, Cholesterol 56.2, Sodium 222.8, Carbohydrate 50.6, Fiber 4, Sugar 4.5, Protein 13.1
FUSILLI WITH COLLARDS, BACON, AND GARLIC
Categories Garlic Onion Pasta Quick & Easy Bacon Winter Collard Greens Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.
FUSILLI WITH MUSHROOMS, LEEK AND BACON
Make and share this Fusilli With Mushrooms, Leek and Bacon recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, saute the sliced mushrooms in the olive oil and butter over high heat for 5 minutes.
- Add the leek, bacon and red pepper. Cook over medium heat for 5 minutes.
- Add the stock and simmer for 2 minutes. Add salt and pepper to taste.
- In a large pot, cook the fusili in plenty of boiling, salted water until al dente.
- Drain the pasta and toss with the sauce. Add the thyme and parsley and toss gently. Transfer to a serving platter, sprinkle with cheese and serve immediately.
Nutrition Facts : Calories 624.4, Fat 29.3, SaturatedFat 11.2, Cholesterol 48, Sodium 431.1, Carbohydrate 69.6, Fiber 4, Sugar 3.7, Protein 19.8
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