Pasta Bacon And Green Bean Skillet Food

SKILLET GREEN BEANS, TOMATOES & BACON

Steps:

• Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.
• Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.
• Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.

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.

GARLIC PARMESAN GREEN BEANS WITH BACON

Steps:

• Start by trimming the ends of your green beans and slice into 2 inch pieces. Bring a large pot of water to a boil and add the green beans. Cook until tender 5-8 minutes and drain and put the green beans in an ice bath.
• In a medium sized skillet cook the bacon until crisp. Remove with a slotted spoon and drain the fat. Add the butter to the skillet and garlic and saute until tender. Add bacon, green beans, and parmesan cheese to the skillet and cook until heated through. Salt and pepper to taste.

GREEN BEANS WITH BACON

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

SPAGHETTI WITH GREEN BEANS

Steps:

• Wash the green beans and cut off the thinner parts at each end. Peel and slice the onion very finely. Cut the tomatoes into halves or quarters depending on how big they are.
• Pour the oil into a large frying pan or skillet, heat it and fry the garlic clove, onion and whole peperoncino until the onion starts to soften. Then add the tomato pieces and cook until they start to soften too.
• In the meantime, in a pot with plenty of salted water, partly cook the green beans for a few minutes. Drain the beans and add them to the pan with the onion and tomatoes.
• Continue cooking for 5 minutes then add the tomato passata and mix everything together. Simmer for 10-15 minutes. Add salt and pepper to taste.
• When the sauce is almost ready, cook the pasta in plenty of boiling salted water according to the instructions on the packet. I used the water I cooked the beans in. If you are using fresh pasta the cooking time will be very short.
• Remove the garlic clove and red chilli pepper from the sauce. Drain the pasta and add it to the green beans and tomato sauce.
• Add a generous sprinkling of grated cacioricotta and mix well. I also added a handful of chopped fresh parsley or you can use basil. (both are optional)
• Serve with more grated cacioricotta or pecorino sprinkled on top.

GREEN BEANS & BACON WITH PASTA

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.

BEANS AND BACON MACARONI

Steps:

• Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
• While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside.
• Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm.

SPAGHETTI WITH PANCETTA, GREEN BEANS, AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
• Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
• Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.

BACON PASTA

Steps:

• Fill a 4 to 5 quart stock pot with water and teaspoons of table salt. Heat the salted water on medium-high heat. Once the water comes to a low rolling boil, add the pasta and cook until the pasta is al dente. Drain the pasta and set aside.
• In a 10 to 12 inch skillet, over medium to medium-high heat, cook the diced 14 strips of bacon until completely cooked and browned. Remove the bacon only to a plate or bowl lined with paper towels, but leave the bacon dripping in the pan.
• Pour the excess bacon drippings into a heat safe bowl. If possible, try to keep the crunchy bacon-ey bits in the bottom of the skillet.
• Reduce the heat to low and return the skillet to the heat.
• Using a whisk add the minced garlic and saute for 1 1/2 to 2 minutes, being careful not to burn the garlic.
• Continue whisking and slowly add the heavy cream and the whole milk. Whisk continually until the milk reaches a very low simmer, being sure to scrape the bottom of the skillet to release all the delicious bacon bits.
• Continue to whisk and evenly sprinkle the 3/4 cup of parmesan cheese, kosher salt, black pepper, and onion powder. Remove the skillet from the heat and continue to whisk.
• Using a wooden spoon, stir in the pasta until it is evenly coated.
• Sprinkle the parmesan cheese evenly over the top of the pasta.
• Sprinkle the cooked crumbled bacon over the pasta.
• Sprinkle the flat leaf parsley over the top of the pasta before serving. Serve immediately. Store any leftovers in an airtight container in the refrigerator.

CREAMY GREEN BEANS AND PASTA

Steps:

• If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
• Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
• For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

BACON CHEESEBURGER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.

GREEN BEANS WITH ZUCCHINI AND BACON

Steps:

• Wash and snap green beans, then steam 3-4 minutes - should still be a bit firm.
• Drain and set aside in covered bowl.
• In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.
• To the skillet, add enough oil to make about 1-2 tbsp of fat in the pan and saute onion, zucchini and the savoury or thyme.
• Cook over medium-high heat until crisp-tender (4 min) and stir in beans, bacon, salt and pepper and heat through.