Pasta With Crispy Bacon Cabbage And Thyme Food

BACON PASTA WITH CHEESE SAUCE AND THYME

Steps:

• Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
• Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
• Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
• Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.

RIGATONI WITH CABBAGE AND FONTINA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
• Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.

CREAMY PASTA WITH BACON AND RED CABBAGE

Steps:

• Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
• Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
• Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
• Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.

BACON, CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.

REGINETTI WITH SAVOY CABBAGE AND PANCETTA

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels.
• Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.

CABBAGE NOODLES WITH CRISPY BACON

Steps:

• Melt butter in deep pan.
• Add the bag of shredded cabbage.
• Cook down until cabbage is nicely browned, at least an hour.
• Stir occasionally at first, then frequently as the cabbage starts to brown.
• Mix-in salt (to taste) and pepper.
• Push the cabbage over to one side of the pan.
• Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan.
• When bacon is done, combine all contents of pan together.
• Gently mix-in the cooked egg noodles and dried spice, and warm on low heat.
• Taste to adjust seasonings.
• If desired, garnish with sour cream or yogurt and a sprinkle of thyme.

BACON AND CABBAGE PASTA

Steps:

• Fry the onion and garlic in the oil until soft but not coloured.
• Fry bacon until crisp.
• add chili flakes.
• Meanwhile cook pasta according to packet instructions and 5 minutes before it is cooked add the cabbage to the same pan.
• Drain pasta and cabbage and add bacon, onion and chili and Stir to mix.
• Eat and enjoy.

CABBAGE & BACON PASTA

Steps:

• In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
• Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta in salted boiling water until al dente.
• When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
• Toss the drained pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.

CREAMY PASTA WITH BACON

Steps:

• Cook pasta and drain.
• Fry bacon, drain off grease, and crumble into small pieces.
• Saute mushrooms, garlic, and green onions in bacon grease.
• Add pasta, parmesan, bacon pieces, whipping cream, and black pepper to sauted mushroom mixture.
• Simmer until slightly thickened.
• Enjoy!

WARM CABBAGE WITH BACON AND THYME

Steps:

• In a large heavy frying pan over medium heat, saute the diced bacon until crisp; with a slotted spoon, remove bacon to a paper-towel lined plate and reserve.
• Add the diced apple to drippings; cook gently until apple begins to soften.
• Stir in the sliced cabbage, stirring well to coat. Add the bay leaf and thyme.
• Saute over medium heat until the cabbage is done to your liking (about 3-5 minutes for Napa cabbage, or about 45 minutes for regular green cabbage). Watch carefully. Add a little water or apple juice, if too dry.
• When done, stir in a dash or two of white wine vinegar whilst scraping up and incorporating any browned and caramelized bits in the pan; heat through briefly.
• Season to taste with a pinch of salt and the pepper. Add the chopped chives.
• Serve hot topped with crisp crumbled bacon.

PASTA WITH CRISPY BACON, CABBAGE AND THYME

Steps:

• Cook the pasta in a large saucepan of boiling water for 5-8 minutes or until al dente. Drain and keep warm.
• While the pasta is cooking, cook the bacon under a hot broiler for 3-4 minutes or until crisp. Set aside and keep warm.
• Heat a deep frying pan over medium heat. Add the oil, leek and garlic and cook for 3 minutes or until the leek is soft. Add the stock and cabbage. Cook, covered, for 4-5 minutes or until the cabbage is wilted and tender.
• To serve, toss the cabbage mixture, bacon, Parmesan and thyme through the pasta