2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 

6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.

bacon recipe courtesy of: Sirbarney (member), Relish.com

Originally posted 2013-01-28 08:23:00. Republished by Blog Post Promoter

2837. BEEF and BACON LO MEIN

yields four servings

1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.

bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

Originally posted 2013-02-13 01:18:00. Republished by Blog Post Promoter

2969. SPAGHETTI POMODORO with BACON and BASIL

serves four

32 oz of canned tomatoes, hand-crushed and seeds removed
8 garlic cloves, sliced thin
10 basil leaves, hand-torn to small pieces
2 oz olive oil
1 oz extra virgin olive oil
salt and pepper to taste
8 oz. bacon
1 lb. dry spaghetti pasta

In a large pot, heat up the olive oil and brown the garlic. Add tomatoes and bring to a simmer. Cook for 20 minutes. Add salt and pepper. Fold in the basil and extra virgin olive oil and set aside. Place bacon in baking trays and bake at 350 degrees for 15 minutes or until crisp. Remove bacon from the pan and transfer to some paper towel to drain the fat. Bring a large pot of water to boil with a few pinches of salt. Drop the spaghetti in the pot and boil until al dente. Drain the pasta and transfer to a large serving bowl. Pour the warm pomodoro sauce over and crumble the bacon on top.

bacon recipe courtesy of: Chef Jorge Montes, Roho Kitchen, 8338 W State Road 84, Davie, Florida; Money Talks News, March 7, 2013

2873. TRIPLE-CHEESE SPINACH MANICOTTI with BACON

makes six servings?

12 manicotti shells, uncooked
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 8 oz. package neufchatel cheese, softened
1 10 oz. package frozen chopped spinach, thawed, squeezed dry
1/2 cup shredded mozzarella cheese
1/2 teaspoon each dried basil and oregano leaves
1 24 oz. jar spaghetti sauce
1/2 cup water
1/2 cup shaved parmesan cheese?

Heat oven to 350ºF. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs. Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13×9-inch baking dish; top with shells. Add water to spaghetti sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.

bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

2671. SPAGHETTI with GARLIC BUTTER, BACON and PRAWNS

serves four

60 grams unsalted butter, softened
2 garlic cloves, crushed
2 teaspoons lemon juice
1/4 cup chopped basil, plus extra to serve
400 grams spaghetti
1 tablespoon olive oil
4 bacon rashers, chopped
500 grams green prawn meat, roughly chopped

Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside. Cook pasta in a large pan of boiling salted water to packet instructions. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.

bacon recipe courtesy of: Valli Little, delicious., November 2008, page 122

2137. SPAGHETTI with CLAMS, TUNA and BACON

makes four servings

1/3 pound bacon, chopped
5 cloves garlic, minced
1 pound dried spaghetti
1/2 cup chicken broth
1 can (6 1/2 oz.) chopped clams
1 can (2 1/4 oz.) sliced black olives, drained
1 can (6 oz.) water-packed albacore tuna, drained and flaked
Lemon wedges
Minced parsley

In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.

When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.

Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

bacon recipe courtesy of: Sunset, March 1997