Bacon Recipes » Pasta

Creamy Bacon and Mushroom Sauce with Linguine

admin — Thu, 11 Aug 2011 20:43:56 +0000

Serves 4

1/2 lb bacon
1 cup mushrooms, quartered
1 cup green onion (white part only), sliced
1/2 cup white wine
1 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese
2 Tbs Italian seasoning
1 Tbs garlic salt
1/2 cup green onions (green part), minced
Black pepper to taste
12 oz linguine, cooked

Saute bacon until soft brown, then remove from pan. Save 2 Tbs drippings to saute mushrooms and onions (white parts) for 2 to 3 minutes, then remove from pan. Deglaze with white wine and reduce by half. Add chicken stock and reduce by half once again. Add heavy cream and reduce until mixture coats the back of a spoon. Add cheese and next 4 ingredients and cook for another 2 to 3 minutes. If sauce is too thin for your taste, add fresh lemon juice to tighten. Pour sauce over linguine and garnish with green parts of onions. Serve warm and enjoy!

Tip: Serve this dish with the wine you cooked with for an exceptional meal!

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bacon recipies with pasta

Macaroni and Cheese with Tomato and Bacon

admin — Tue, 21 Apr 2009 23:03:58 +0000

Who doesn’t love macaroni and cheese? This fantastic recipe is made even better with the added ingredients of tomato and bacon! Your whole family is sure to love this dish that can be served as either a main entree or side!

6 Tbsp unsalted butter
1 cup fresh bread crumbs
Salt
12 ounces sharp Cheddar, American, or Monterey-Jack shredded (about 3 cups)
4 ounces sliced bacon, cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 can (12 ounces) evaporated milk
1/4 tsp hot red pepper sauce
1 tsp dry mustard, dissolved in 1 tsp water
12 ounces elbow macaroni
1 large tomato, cored, peeled, seeded, and diced into 1/4-inch pieces
Freshly gound black pepper

1. Heat 2 Tbsp butter in large skillet over medium heat until the foam disappears. Add the bread crumbs and cook, making sure to coat all crumbs evenly, until they just start to brown. Season to taste with salt. Cool in small bowl and then toss with 1/4 cup cheese and set aside.

2. Cook the bacon over medium-high heat until crisp. Drain bacon on paper towels.

3. Adjust the oven rack 6 inches from the heating element and heat the broiler.

4. Mix the eggs, 1 cup evaporated milk, hot pepper sauce, and mustard mixture in a small bowl and set aside.

5. Bring 3 quarts of water to a boil in a large pot. Add 2 tsp salt and the macaroni and cook until almost tender, but still a little firm to the bite. Drain and return to the pot over low heat. Add the remaining 4 Tbsp butter and toss to melt.

6. Pour the egg mixture over the pasta along with 3/4 of the remaining cheese. Stir until thoroughly combined and the cheese begins to melt. Gradually add the remaining milk and cheese, stirring constantly until the mixture is hot and creamy, about 5 minutes. Stir in the bacon and tomato and the season to taste with salt and pepper.

7. Pour the cooked macaroni and cheese into a 9-inch square baking dish. Spread the crumbs evenly over the top. Broil until the crumbs turn a deep brown, 1 to 2 minutes. Let stand to set for 5 minutes. Enjoy!

TIPS: Be sure tomato is thoroughly seeded and drained so the dish is not too watery!

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Bacon & Pea Pasta

admin — Tue, 04 Nov 2008 05:41:35 +0000

Photo by galant

Ingredients
16 ounces fresh angel-hair pasta
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 package of frozen peas
1 cup half-and-half
Coarse salt and ground pepper

Directions
1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.