Spaghetti With Parmesan And Bacon Food

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SPAGHETTI WITH BUTTER PARMESAN AND BROWNED BACON



Spaghetti With Butter Parmesan and Browned Bacon image

Make and share this Spaghetti With Butter Parmesan and Browned Bacon recipe from Food.com.

Provided by dicentra

Categories     Spaghetti

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 5

4 slices bacon, cut in 1/2 inch lengths
1 lb spaghetti
4 tablespoons butter
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Saute the bacon until browned. Drain.
  • Cook the spaghetti in plenty of boiling salted water. Drain, reserving 1/4 cup cooking liquid.
  • Melt butter in the past acooking pan.
  • Add the pasta,.

Nutrition Facts : Calories 616, Fat 20.4, SaturatedFat 11, Cholesterol 47, Sodium 367.1, Carbohydrate 85.8, Fiber 3.7, Sugar 3.2, Protein 20.8

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 EGG SPAGHETTI



Bacon and Egg Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
1 tablespoon extra-virgin olive oil
6 slices thick-cut bacon, chopped
1/3 cup grated parmesan cheese
Freshly ground pepper
6 large eggs
Finely chopped fresh chives, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
  • Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
  • Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

SPAGHETTI CARBONARA



Spaghetti Carbonara image

The easiest pasta dish you will ever make with just 5 ingredients in 15 minutes, loaded with Parmesan and bacon!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 7

8 ounces spaghetti
2 large eggs
1/2 cup freshly grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

BACON AND PARMESAN PENNE PASTA



Bacon and Parmesan Penne Pasta image

Cheap, easy and yummy - my favorite kind of recipe! I found this at allrecipes and tweaked just a little bit.

Provided by Pinay0618

Categories     Penne

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb bacon, coarsely chopped
1 onion, chopped
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1 lb dry penne pasta
1/4 cup olive oil
1/2 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. Add garlic and crushed red pepper flakes and cook another 2 - 3 minutes, being careful not to burn the garlic.
  • 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 558.3, Fat 35.3, SaturatedFat 10.7, Cholesterol 44.1, Sodium 570.9, Carbohydrate 47.8, Fiber 6.5, Sugar 0.7, Protein 13.5

SPAGHETTI WITH BACON



Spaghetti with Bacon image

As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 6

8 ounces uncooked spaghetti
1/2 pound bacon strips, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.

Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

SPAGHETTI WITH EGGS AND BACON



Spaghetti with Eggs and Bacon image

Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

8 ounces uncooked spaghetti
4 large eggs
3/4 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/2 pound bacon strips, cooked and crumbled
Additional grated Parmesan cheese, optional

Steps:

  • Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.

Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

BACON AND EGG SPAGHETTI



Bacon and Egg Spaghetti image

I found this recipe in an old Italian cookbook. It's really easy to make and best of all it will be absolutely DEMOLISHED at the table. Especially by the kids. Enjoy!

Provided by Brett Lee

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 slices bacon (rind removed)
1 (16 ounce) packet spaghetti
1 1/2 cups grated parmesan cheese
3 eggs (room temperature)
1/2 cup chopped Italian parsley
3 garlic cloves (skin on)
1/4 cup olive oil

Steps:

  • Bring some salted water to the boil in a large pot for cooking the spaghetti.
  • In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
  • Slice the bacon rashers into small cubes or thin strips if you prefer.
  • Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
  • In a large skillet over a medium high heat pour the olive oil and add the garlic.
  • While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
  • After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
  • When the bacon's cooked remove garlic cloves and turn down to a low heat.
  • Cook spaghetti to packet instructions (al dente) and drain.
  • In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
  • Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
  • Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
  • Serve with piping hot garlic or herb bread-- YUM!

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