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.
BACON AND PARMESAN PENNE PASTA
This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.
Provided by SusieQ
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
- While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
- Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g
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.
LINGUINI WITH BACON AND SCALLOPS
A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.
Provided by denisef
Categories Meat and Poultry Recipes Pork
Time 49m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
- Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 66.2 g, Cholesterol 46.1 mg, Fat 12.1 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 3.2 g, Sodium 688 mg, Sugar 4.4 g
LINGUINE WITH BACON AND ONIONS
This is a wonderful classic Italian dish that is so simple! This is adapted from a recipe in one of my favorite cookbooks - "Lidia's Italian-American Kitchen".
Provided by Ingy1171
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring 6 quarts of salted water to a boil.
- Boil linguine for about 8 minutes, or until al dente.
- Strain when done leaving about a cup of pasta-cooking water aside.
- Heat olive oil in large, heavy skillet over medium heat.
- Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.
- Remove bacon from skillet, leaving 3-4 T. of fat in the pan.
- Add onions and cook until wilted but still crunchy, about 4-5 minutes.
- Add broth, bring to a boil, then adjust heat to a simmer. Cook until liquid is reduced about half.
- Combine pasta with the onions and "sauce". Stir to coat the pasta.
- Add pasta water if necessary, to coat pasta.
- Toss in bacon.
- Remove from heat and add egg yolks one at a time, tossing well after each.
- Add grated cheese, then black pepper, tossing well, and serve immediately.
Nutrition Facts : Calories 551.8, Fat 24.5, SaturatedFat 8.2, Cholesterol 123.3, Sodium 664.6, Carbohydrate 60.4, Fiber 2.8, Sugar 2.6, Protein 20.9
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 AND PEPPER PASTA
I serve this snappy combination as either a main dish or a side dish. It gets its fresh flavor and pretty color from onions, peppers and tomatoes. - Teri Lee Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside; reserve drippings. Saute onions and garlic in drippings for 3 minutes. Add peppers; cook and stir for 3 minutes. Stir in tomatoes; heat through. Add bacon and mix well. Serve over pasta.
Nutrition Facts : Calories 593 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 494mg sodium, Carbohydrate 102g carbohydrate (15g sugars, Fiber 7g fiber), Protein 23g protein.
LINGUINE WITH BACON AND ONIONS
Best made with slab bacon and thickened with egg yolk. The heat of the pasta cooks the egg yolks, If you like to have the cooked it's best to place them over steaming water in a sieve, to coddle them for a minute.Carefully take them out and add them to the pasta. This recipe is from Chef Lidia Bastianich of the Italian-American...
Provided by Pat Duran
Categories Pasta
Time 45m
Number Of Ingredients 8
Steps:
- 1. Bring 6 qts. of salted water to a boil over high heat. Remove the bacon rind from the bacon. Cut 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.
- 2. If there is more that 3-4 Tablespoons of fat in the pan, pour off the excess. If less add enough olive oil to measure that amount. Add the onions and cook until wilted but still crunchy, about 4-5 minutes. Add the stock, bring to a boil, and adjust the heat to a lively simmer. Cook until the liquid is reduced by half.
- 3. Meanwhile, stir the linguine into the boiling water. Return water to boil, stirring frequently. Cook the pasta, about 8 minutes.
- 4. Ladle off 1 cup of the cooking water.If the skillet is large enough to accommodate the sauce and pasta, scoop out the pasta and place into the sauce, Bring the mixture to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Add more chicken stock to coat the pasta generously. Remove the pan from the heat and add the coddled eggs one at a time, tossing well after each. Add the cheese, then the pepper, tossing well and serve immediately in warmed bowls.
PASTA WITH FRIED EGGS, CARAMELIZED ONIONS, AND BACON
Categories Egg Onion Pasta Fry Quick & Easy Bacon Spinach Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
- Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.
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TOMATO BACON PASTA - RECIPETIN EATS
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4.9/5 (36)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.
LINGUINE WITH ONION, BACON, AND PARMESAN - FOOD & WINE
From foodandwine.com
1/5 Servings 4
- In a large frying pan, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes. Remove from the heat.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt, and the pepper. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan cheese.
LINGUINE WITH BACON AND ONIONS - COOKSTR.COM
From cookstr.com
Category Cookstr Recipes
- 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 linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
LINGUINE WITH BACON AND ONIONS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 20 mins
- In boiling, salted water, cook the linguine until al dente; reserve 1-1/2 cups pasta cooking water.
- Discard all but 3 tablespoons bacon fat, then add the onions to the skillet and cook over medium-high heat, stirring, until softened.
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5/5 (2)Category PastaCuisine AmericanTotal Time 1 hr
- Fry the bacon until crisp in a large skillet, then transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
- Add 1 tablespoon olive oil and heat over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and sauté 1 minute longer.
- Reduce the heat to medium-low, return the bacon to the pan and season to taste with salt and pepper. Stir in 2 tablespoons water and continue cooking, stirring occasionally, until the onions are nicely caramelized, 7 to 10 minutes longer. You can add a small amount of water now and then if you feel the onions are drying out as they cook.
BACON, SPINACH CARAMELIZED ONION PASTA - SIZZLING EATS
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3.5/5 (44)Total Time 25 minsCategory DinnerCalories 396 per serving
- In that same pan, and some butter, sugar, spices, and onion; sautee until the onion becomes tender, and bacon starts to crisp up.
- Once the pasta is done, drain it loosely, but leave a tiny amount of water and add it to the skillet with the bacon, and onion mixture.
LINGUINE WITH ONION, BACON, AND PARMESAN RECIPE - DELISH
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Cuisine ItalianCategory Dinner, Lunch, Main DishServings 4
- Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes and 1/4 teaspoon of the salt.
LINGUINE WITH ONION, BACON, AND PARMESAN RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large frying pan, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes. Remove from the heat.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt, and the pepper. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan cheese.
- Variation: Linguine with Leeks, Pancetta, and Parmesan: Substitute 1/2 pound of pancetta for the bacon, and 1 1/2 cups of sliced leeks, white and light-green parts only (from about 3 medium leeks), for the onion.
- Wine Recommendation: Though the dish is Italian, the ingredients make one think of an Alsatian quiche. A riesling from this French region will work beautifully with this pasta.
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