2983. FUSILLI with BACON, ONIONS and MUSHROOMS

makes four servings

coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

bacon recipe courtesy of: Martha Stewart Living, April 2012

Originally posted 2013-07-09 01:35:00. Republished by Blog Post Promoter

2978. TAGLIATELLE with ERYNGII MUSHROOMS, BACON and WALNUTS

serves four

2/3 pound tagliatelle
2/3 pound dried eryngii mushrooms, reconstituted
1/4 pound bacon
1/4 cup well drained ricotta
1/2 cup shelled walnut halves, chopped
a small onion, peeled and chopped
a small bunch parsley, finely chopped
a small bunch fresh thyme, chopped
1/4 cup dry white wine
extra-virgin olive oil
sea salt
freshly ground green peppercorns to taste
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Set pasta water to boil. When it does, salt it and cook the pasta. Slice the bacon into thin sticks. Dilute the ricotta with a couple of tablespoons of the hot pasta water. When the water is close to boiling, heat 2 tablespoons of olive oil in a broad deep skillet and sauté the bacon for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine. Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame. Remove from the flames, dust with the chopped herbs, and serve at once.

bacon recipe courtesy of: Olive Nation, 50 Terminal Street, Building 2, 7th floor, Charlestown, MA 02129

Originally posted 2013-07-04 01:49:00. Republished by Blog Post Promoter

3008. BACON, CORN and MASCARPONE TAGLIATELLE

yields four servings

2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving

Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.

bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013

Originally posted 2013-08-03 01:04:00. Republished by Blog Post Promoter

Better with Bacon – Bucatini Pasta

Food Alice Waters Pasta

Bucatini pasta with bacon tomato sauce.

This sounds so delicious and very simple.  The two things I look for in any recipe.

Eat up!

30 ml (2 tbsp) olive oil
3 slices bacon (or pancetta), cut into 5-mm ( 1/4-inch) pieces
1 large yellow onion, thinly sliced
6 medium tomatoes, peeled, seeded and chopped (or 8 whole canned tomatoes, drained and chopped)
Salt, to taste
340 g (12 oz) bucatini pasta (or other long, thin pasta)

In a medium saucepan over medium, heat oil. Add bacon and cook until lightly browned and fat is rendered. Use a slotted spoon to transfer bacon to a small bowl and set aside.

To fat in pan, add onion. Saute until soft, about 10 minutes. Add tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Add bacon and cook for another 2 to 3 minutes.

While tomatoes cook, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and transfer to a serving platter or plates.

Taste sauce and add salt, if needed. Serve over pasta.

Makes 4 servings.

Source:”The Art of Simple Food” by Alice Waters (Clarkson Potter, 2007).

Nutrition information per serving (values are rounded to the nearest whole number): 474 calories, 101 calories from fat, 11 g fat (2 g saturated, 0 g trans fats), 7 mg cholesterol, 78 g carbohydrate, 16 g protein, 7 g fibre, 455 mg sodium.

Originally posted 2009-04-07 17:30:03.

Related Stories:March 10, 2013 Better with Bacon – Bacon & Tomato Pasta…October 3, 2013 Better with Bacon – Bacon Alfredo Bake


Originally posted 2014-06-16 22:17:22. Republished by Blog Post Promoter

3036. RADIATORI with BACON, BUTTERNUT SQUASH and CHANTERELLE MUSHROOMS

1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.

bacon recipe courtesy of: Heather Christo, October 6, 2010

Originally posted 2013-08-31 01:10:00. Republished by Blog Post Promoter

2690. BAKED TORTELLINI with BACON

serves six

4 slices bacon, sliced crosswise into 1/2-inch pieces
1 small white onion, diced medium
1 garlic clove, minced
coarse salt and ground pepper
1 tablespoon all-purpose flour
2 cups whole milk
2 packages (8.8 ounces each) cheese tortellini
1/2 cup grated Parmesan (1 ounce)

Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.

Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

bacon recipe courtesy of: Martha Stewart’s Everyday Food, December 2012

Originally posted 2012-09-19 08:33:00. Republished by Blog Post Promoter

2772. MACARONI and CHEESE PIE with a BACON CRUST

1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped

Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!

bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

Originally posted 2012-12-10 08:29:00. Republished by Blog Post Promoter