Linguine With Bacon And Onions Food

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BACON-TOMATO LINGUINE



Bacon-Tomato Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fresh linguine
6 slices bacon, cut into 1/2-inch pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
1 teaspoon finely grated lemon zest
Freshly ground pepper
1 cup fresh basil, torn

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



Bacon and Parmesan Penne Pasta image

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

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

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



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

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



Linguini with Bacon and Scallops image

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

1 pound linguine
1 onion, finely chopped
6 slices bacon, diced
1 pound sea scallops, halved horizontally
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon salt
½ cup dry white wine
⅓ cup chopped Italian parsley
1 pinch lemon zest, or more to taste

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



Linguine With Bacon and Onions image

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

6 -8 ounces bacon, cut into 1/4 in. pieces
2 tablespoons extra virgin olive oil
1 -2 large yellow onion, diced
1 1/2 cups hot chicken broth
1 lb linguine
3 egg yolks
1 cup grated parmigiano-reggiano cheese
fresh coarse ground black pepper

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)



Linguine With Bacon and Onions (Lidia Bastianich) image

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

salt
6 ounces thick slab bacon, in one piece
2 tablespoons extra virgin olive oil
2 large yellow onions, sliced 1/2-inch (about 3 cups)
1 1/2 cups hot chicken stock (or as needed)
1 lb linguine
3 egg yolks
1 cup freshly grated parmigiano-reggiano cheese
fresh coarse ground black pepper

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



Bacon and Pepper Pasta image

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

1/2 pound sliced bacon, diced
2 medium onions, halved and sliced
2 garlic cloves, minced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small jalapeno pepper, seeded and minced
1 can (14-1/2 ounces) stewed tomatoes
1 pound linguine or pasta of your choice, cooked and drained

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



Linguine with Bacon and Onions image

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

6 oz slab bacon, in 1 piece
2 Tbsp extra virgin olive oil, plus extra if needed
2 large yellow onions, sliced 1/2 inch thick -about 3 cups
1 1/2 c hot chicken stock or as needed
1 lb linguine pasta
3 large egg yolks, unbroken
1 c freshly grated parmigiano-reggiano cheese
coarsely ground pepper

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



Pasta with Fried Eggs, Caramelized Onions, and Bacon image

Categories     Egg     Onion     Pasta     Fry     Quick & Easy     Bacon     Spinach     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 bacon slices, chopped
4 teaspoons olive oil, divided
4 medium onions, thinly sliced
1/2 teaspoon dried crushed red pepper
12 ounces spaghetti or linguine
4 large eggs
1 6-ounce bag fresh baby spinach
1/3 cup grated pecorino Romano cheese

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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  • 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.
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LINGUINE WITH BACON AND ONIONS - TLN
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 ¼-inch slices, then cut the slices crosswise into ¼-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 ...
From tln.ca


LINGUINE WITH BACON AND ONIONS - LIDIA
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.
From lidiasitaly.com


LASAGNA HUNTINGTON - FOOD MENU
Served with pasta marinara. Mediterranean Salad. Chopped tomatoes, cucumbers, peppers, chickpeas, green and kalamata olives, lemon vinaigrette, feta cheese. Add chicken - $5.00, Salmon - $7.00, Shrimp $9.00) Lunch Special $18.95. Choice …
From lasagnarestauranthuntington.com


EASY CREAMY CHICKEN RANCH PASTA | SLIMMING EATS
Instructions. Spray a large frying pan with cooking oil spray. Add the bacon and cook until golden, remove and set aside. Spray again with spray oil and add the onion and garlic and fry until soften and lightly golden (add in a little stock to prevent burning if needed).
From slimmingeats.com


BUCATINI WITH CREAMY BACON AND ONION SAUCE | RACHAEL RAY ...
Discard the bay leaf and purée in a blender or food processor. Heat water to boil for pasta. Meanwhile, heat a large skillet over medium heat with EVOO, a turn of the pan, and render the pancetta or bacon for 3 minutes. Add garlic and stir, add the onion purée, cream and nutmeg and cook to reduce and thicken, 10 to 12 minutes more.
From rachaelrayshow.com


BROCCOLI AND BACON - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Broccoli and Bacon Recipe - Food.com trend www.food.com. 1 lb broccoli 4 slices bacon 1 ⁄ 4 cup minced green onion 3 ⁄ 4 cup dry breadcrumbs DIRECTIONS Cook broccoli until tender Drain. While broccoli is cooking fry bacon till crisp, drain and crumble. Cook onion in drippings until wilted; stir in bread crumbs. Place broccoli on platter sprinkle with bacon onion and crumbs.
From therecipes.info


LINGUINI WITH BACON AND ONIONS - BIGOVEN.COM
Linguini with Bacon and Onions recipe: This dish is so good it should be illegal. This dish is so good it should be illegal. Add your review, photo or comments for Linguini with Bacon and Onions. Italian Main Dish Main Dish - Other ...
From bigoven.com


BEST BACON CARBONARA RECIPE - ALL INFORMATION ABOUT ...
Creamy Bacon Carbonara Recipe | Woolworths hot www.woolworths.com.au. Cut the bacon into 2cm -2cm pieces and put them in a frying pan over medium - high heat. Step 3 of 5 Begin cutting the spring onion stems into roughly 1 cm bits and add them to the bacon pan once it is done, for just a minute or 2. Step 4 of 5 Once the pasta is cooked, drain it and put it back in the pot over …
From therecipes.info


LINGUINE WITH BACON AND ONIONS | LOUISIANA KITCHEN & CULTURE
Linguine with Bacon and Onions. Click image to enlarge Method: Bring 6 quarts salted water to a boil in an 8-quart pot over high heat. Remove the rind, if necessary, from the bacon. Cut into 1/2 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 bacn and cook, stirring, until the bacon is lightly browned but ...
From louisiana.kitchenandculture.com


LINGUINE RECIPES - FOOD & WINE
Linguine with Onion, Bacon, and Parmesan. Go to Recipe. The browned onions lend a slight sweetness to this dish. If you prefer not to have that caramelized flavor, just soften the onions for five ...
From foodandwine.com


CHICKEN BACON RANCH PASTA BAKE RECIPE - ALL INFORMATION ...
Chicken-Bacon-Ranch Pasta Bake Recipe - BettyCrocker.com trend www.bettycrocker.com. Fold in chicken, bacon and frozen peas. Spread in baking dish. 4 In small bowl, mix melted butter, bread crumbs and remaining 1 teaspoon ranch dressing mix until well coated. Spread over noodle mixture. 5 Bake about 20 minutes or until top is crisp and sauce is bubbling.
From therecipes.info


LINGUINE WITH BACON AND ONIONS | SEARCHING4ZEN
Add bacon to skillet and cook until lightly browned but still soft. Remove bacon from skillet leaving 3-4 tablespoons of fat in the pan. Add onions and cook until wilted but still crunchy, about 5 minutes. Add broth and bring to a boil. Adjust heat to a simmer and cook until liquid is reduced by half. Stir linguine into boiling salted water ...
From searching4zen.com


LINGUINI WITH BACON PARMASEAN AND ONION FROM FOOD AND WINE ...
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 ...
From tfrecipes.com


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