3759. CREAMY FARFALLE with PEAS and BACON

serving: 4


12 ounces dried farfalle (bow-tie pasta)

6 ounces lean bacon, chopped

1 large garlic clove, pressed

1¼ cup heavy cream

1 cup green peas, thawed if frozen

⅔ cup grated parmesan cheese

¼ cup fresh parsley, chopped

Bring a medium pot of salted water to a boil. Add farfalle and cook according to package instructions until done. In a large skillet, over high heat, saute bacon until browned (3-4 minutes). Remove from heat and use a paper towel to soak up most of the fat. Place skillet with bacon back over high heat. Add garlic and saute about 1 minute. Add heavy cream to skillet and simmer for about 5 minutes. Add the peas to the skillet and return to a simmer. Cook about 3 more minutes. Add parmesan cheese into sauce. When pasta is ready, drain it and put it back into the pot. Pour sauce over pasta and stir in the chopped parsley.

bacon recipe source: Natasha, NatashasKitchen.com, October 27, 2010

3556. ROASTED GRAPE TOMATO and BACON PASTA

½ pint grape (or other mini sized) tomatoes
2-3 slices of bacon
1 cup bow tie pasta
extra virgin olive oil
parsley
salt & pepper to taste
parmesan cheese (optional)

Preheat oven to 400. While oven is preheating wash and cut tomatoes in half. Lay cut side up in a roasting dish & liberally drizzle extra virgin olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes until cooked through. Meanwhile, cook your pasta and cook & crumble your bacon. Once cooked, drain the pasta well and return to pot. Add crumbled bacon. Once the tomatoes have cooked add them as well as the olive oil still in the roasting dish to the pasta and bacon. Add parsley and a pinch of salt and pepper. Toss to coat pasta. If the pasta appears to be too dry, add a bit more olive oil. Plate and top with parmesan cheese (if desired).


bacon recipe source: Suzi Fevens (@suziconfesses), Confessions of a Fitness Instructor, January 4, 2013

3076. CREAMY BOWTIES with BACON, ONION and PEAS

serves 3 as a main dish; 6 as a side


1 pound bowtie pasta

4 slices thick-sliced bacon
olive oil as needed

1 medium sweet onion, finely chopped
1 cup frozen sweet peas
1/2 cup heavy cream (optional)

2 tablespoons butter

salt and pepper to taste
grated Parmesan cheese for garnish

Put a large pot of salted water on to boil. When boiling, cook pasta until al dente (firm to the bite), about 10 minutes. Reserve about 1 cup of the pasta cooking water. While pasta is cooking, make the sauce.
 
Cut the bacon into 1/4-inch pieces. Fry bacon in a large skillet over medium-high heat, until just lightly golden. Remove with a slotted spoon and set aside. Leave remaining bacon drippings in the skillet and reduce heat to medium. Add onion to the skillet and sauté until soft and tender, about 4 minutes. Add peas and sauté a few minutes more until heated through.  If the skillet starts to get dry, add a little olive oil.

Stir in cream and simmer a few minutes until it begins to reduce and thicken.

Add cooked, drained pasta and bacon to the skillet and toss gently until all of the ingredients are incorporated and pasta is coated with the sauce. If the dish seems dry, add in some of the pasta water. Season with salt and pepper to taste. Remove from heat and drizzle in a little more olive oil and the butter. Swirl until butter is melted. Sprinkle on some grated cheese and serve.


bacon recipe courtesy of: Susan Filson, Sticky, Gooey, Creamy, Chewy, November 4, 2010

2869. BACON CHEDDAR RANCH PASTA SALAD

serves four


3 cups bow-tie pasta, uncooked
⅔ cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
⅔ cup fresh broccoli, chopped
⅔ cup red onions, diced
⅓ cup black olives
½ cup mayonnaise
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano

Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.


bacon recipe courtesy of: Divas Can Cook, June 26, 2012

2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6


1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

2201. PASTA with BACON, MIZUNA and HAZELNUTS

makes 6 servings


8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts

In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.

Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)

Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.


bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009

1604. TILAPIA with BALSAMIC BROWNED BUTTER and CREAMY FARFALLE with BACON, TOMATO and PEAS

yields four servings


salt
1 pound farfalle, bow ties
3 tablespoons extra-virgin olive oil, divided
5 slices center cut bacon, chopped
1 medium onion, chopped
2 to 3 grated garlic cloves
1 bay leaf
12 white mushrooms, thinly sliced
1 can San Marzano tomatoes
4 (6 to 8-ounce) tilapia fillets
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 (10-ounce) box frozen peas
1/4 cup mascarpone cheese
3 tablespoons butter
1/4 cup balsamic vinegar
1/2 cup basil leaves, shredded or torn

Heat a pot of water to a boil, salt the water and cook pasta to al dente.

Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.

Season the fish with salt and pepper. Dust fish with flour and shake off excess.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.

While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.

Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.

Drain pasta, toss with sauce and wilt basil into pasta.

Serve fish with pasta alongside.


bacon recipe courtesy of: Rachael Ray, "Food for Thought," 30 Minute Meals, 2007

1546. SNOWPEA and CRISPY BACON PASTA

serves four


350 grams bow tie pasta
1 tablespoon oil
1 onion, sliced
100 grams mushrooms, sliced
375 ml can evaporated milk
2 teaspoons dijon mustard
1 tablespoon cornflour
salt and pepper
125 grams snow peas, sliced lengthways
4 rashers bacon, sliced, pan fried or grilled until crisp

Cook pasta according to directions on packet, drain, keep warm. Heat oil in pan, add onion and mushrooms, cook stirring 1 minute. Add combined evaporated milk, mustard, cornflour, salt and pepper. Bring to boil stirring, add snow peas, simmer 1 minute. Pour sauce over pasta with bacon, toss through.


bacon recipe courtesy of: Carnation Milk | Cuisine.com.au, The Sydney Morning Herald

1372. FARFALLE with BACON, ASPARAGUS and PARMESAN CHEESE

yields four servings


4 slices thick cut, smoky bacon, chopped
1 bunch asparagus, stalks peeled if needed, washed, cut into ½-inch pieces, reserving tips
2 cloves garlic, finely chopped
salt
¼ cup dry white wine
2 cup low sodium chicken or vegetable broth
½ pound farfalle (bow tie) pasta
1 cup chopped tomatoes
1 cup freshly grated Parmesan cheese
freshly ground pepper

Bring a large pot of water and a pinch of salt to a boil while the sauce is being prepared. When water comes to a boil, add farfalle, stir and cook, until al dente. Drain pasta through a colander and drizzle a little olive oil over the pasta and season with salt. Stir and reserve.

In a medium sauté pan over medium heat, add the bacon and cook, stirring frequently, until the fat is rendered and it is crisp and golden brown. Remove bacon with a slotted spoon to a bowl lined with paper towels. Reserve.

In the remaining fat, sauté the asparagus stalks with a pinch of salt until just tender, about 2 minutes. Add the garlic, stir to combine and saute until fragrant, 1 minute.

Add wine and scrape bottom of pan to remove any browned bits. Simmer to reduce wine by half and add broth. Bring to a simmer, add asparagus tips and adjust seasoning with salt and freshly ground pepper. Add the seasoned pasta to the pan along with ¾ of the Parmesan cheese. Stir or toss the pasta to combine all ingredients. Serve immediately garnished with freshly ground pepper and remaining cheese.


courtesy of:

Recipe provided by: 9news, 500 Speer Boulevard,
Denver, Colorado 80203 | Chef Shellie Kark, KitchenCUE

900. BOWTIE PASTA SALAD with CARAMELIZED BACON, CHERRY TOMATOES and GORGONZOLA CHEESE

1 lb. thickly sliced bacon
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese

Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.

Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.

Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.


courtesy of: Busy Nothings, Tony, North Dakota

735. BOWTIE PASTA with BACON, PEAS, and FETA

serves 4

350 grams bowtie pasta
olive oil cooking spray
125 grams bacon rashers, sliced into thin strips
3 ripe tomatoes, chopped
2 large garlic cloves, crushed
1 cup frozen baby peas
3/4 cup low-fat feta cheese, crumbled

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Meanwhile, heat a large, non-stick frying pan over medium-high heat. Lightly spray with oil. Add bacon and cook, stirring often, for 3 to 4 minutes or until crisp. Add tomato, garlic and peas. Cook for 3 to 4 minutes or until tomato is soft. Drain pasta and return to pan. Add tomato mixture, feta and salt and pepper. Toss over low heat until combined. Serve.


courtesy of: Taste Australia, Kim Meredith, "Super Food Ideas," December 2005, p. 42 / Locked Bag 5030, Alexandria, NSW 2015