Linguine With Peperoncini And Bacon Food

PASTA WITH PEPPERONCINI PEPPERS SAUCE RECIPE

Steps:

• Cook bacon in a large skillet over medium heat for 5 minutes, stirring frequently, until cooked, but not too crispy.
• Add onion and garlic and cook for 2 minutes, stirring frequently to prevent burning.
• Add tomatoes and Mezzetta Peperoncini, continue cooking for 10 minutes, stirring frequently, until the tomatoes are cooked and liquid has almost evaporated. Season with salt and pepper.
• In the mean time cook pasta following the directions on the package.
• Add olives to the sauce.
• Add pasta to the pan with sauce and toss to combine.
• Serve, topped with fresh basil, parmesan and more Mezzetta peperoncini.

BACON-TOMATO LINGUINE

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.

PASTA AGLIO, OLIO E PEPERONCINO

Steps:

• Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
• Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
• When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

LINGUINE WITH PEPERONCINI AND BACON

Steps:

• Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Spoon off all but 3 tablespoons drippings from pot. Add onion and garlic to drippings. Sauté over medium-high heat until onion begins to soften, about 4 minutes. Add peperoncini and stir 1 minute. Add tomatoes with juices and bacon. Simmer sauce 2 minutes to blend flavors. Season sauce with salt and pepper. Reduce heat to medium-low. Add linguine; toss until pasta is coated with sauce. Transfer linguine to bowl; sprinkle with Parmesan cheese. Serve, passing more cheese separately.

LINGUINI WITH BACON AND SCALLOPS

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.

LINGUINE WITH BACON AND ONIONS

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.

BACON AND ONION PASTA

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

LINGUINI POMODORO WITH CRISP BACON

Steps:

• Cook bacon in large saucepan over medium-high heat until crisp.
• Drain, reserving 3 tbsp drippings; set bacon aside.
• Return reserved drippings to pan.
• Add onion and garlic and saute over medium-high heat until softened.
• Add and break up tomatoes with their juice, soy sauce and basil.
• Bring to boil, reduce heat and simmer 10 minutes, uncovered.
• Meanwhile, cook linguini, drain and place in large bowl.
• Stir parsley into sauce and add to linguini.
• Toss well to coat.
• Divide pasta among serving bowls.
• Sprinkle each with mozzarella, cooked bacon and tomatos, parmesan and hot pepper flakes to taste.