PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.
Provided by Julia Moskin
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
- Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
- When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
- Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
- As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
- For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.
Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram
MACARONI CHEESE WITH BACON & PINE NUTS
You don't get much more comforting than a melty pasta bake with a crunchy topping. Serve with a crisp green salad
Provided by Ren Behan
Categories Main course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp.
- Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later.
- Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste.
- Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.
Nutrition Facts : Calories 886 calories, Fat 60 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
LEMON PINE NUT PASTA
This recipe was handed down to me by a friend I met years ago. She was born and lived in Italy for 20 years before moving to the states; and this was Mom's favorite recipe. Now, I updated with whole wheat pasta, but that is just something I enjoy. Apparently, this pasta dish was a very common side dish to many Italian dishes in their region. It is extremely light but so full of flavor, and definitely not very much too it. It is literally made in minutes.
Provided by SarasotaCook
Categories Spaghetti
Time 25m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Nuts -- First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop.
- Pasta -- Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish.
- Garlic -- In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast.
- Finishing -- Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like.
- That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.
Nutrition Facts : Calories 689, Fat 37.4, SaturatedFat 7.5, Cholesterol 22, Sodium 392.9, Carbohydrate 71.7, Fiber 1.8, Sugar 1.8, Protein 25.8
PANCETTA BACON PASTA
Provided by Food Network
Time P7DT20m
Yield 5 servings
Number Of Ingredients 22
Steps:
- Heat the butter in a large saute pan. Add the Pancetta and saute until slightly brown. Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta. Heat the pasta through and add the Parmesan, white pepper, and salt and toss. Pour into bowls and add more Parmesan cheese (as much as you like).
- Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.
- Pat the belly with paper towels to dry. Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly. Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper. Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.
SPINACH, BACON AND PINE NUT PASTA
Taken from the BBC Good Food magazine. Easy to make and a lovely fresh lemon flavoured supper dish. Even nicer with homemade pasta.
Provided by Donnee
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whilst cooking the pasta, grate the lemon zest and mix with the lemon juice and olive oil and season.
- Fry the bacon (no oil should be necessary) until golden brown, about 2 minutes.
- Add the pine nuts to the pan with bacon and stir until lightly toasted.
- Now drain the pasta and fold in the spinach allowing it to wilt in the heat.
- Then stir in the lemon dressing, bacon and nuts and seasoning to taste (drizzle with oil and sprinkle with pepper).
Nutrition Facts : Calories 574, Fat 30.3, SaturatedFat 5.7, Cholesterol 15.4, Sodium 238.3, Carbohydrate 62.7, Fiber 5.4, Sugar 2, Protein 16.1
KALE & SMOKY BACON PASTA
Throw together bacon lardons, leafy greens and crunchy pine nuts for this easy, quick pasta recipe - use wholewheat pasta for extra fibre
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Boil a large pan of water and cook the pasta following pack instructions.
- Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.
- Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.
Nutrition Facts : Calories 574 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
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