3818. BUCATINI with BACON, KALE and WINTER SQUASH

Servings: 4


For the fried sage (optional):
1/4 cup (2 fl. oz./60 ml) olive oil
8 to 10 fresh sage leaves


1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
12 oz. (375 g) bucatini
3 oz. (90 g) bacon, diced
1 large shallot, sliced into 1/8-inch (3-mm) rings
1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) white wine
2 fresh sage leaves
1 Tbs. heavy cream
2 Tbs. pine nuts, toasted
Grated Parmigiano-Reggiano cheese for serving

To fry the sage leaves, in a small fry pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.



On a baking sheet, toss the squash with the olive oil, 2 tsp. salt and a few grinds of black pepper. Spread the squash in a single layer and roast until tender, about 25 minutes.



While the squash is roasting, bring a large pot three-fourths full of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.



While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and squash later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about 5 minutes. Increase the heat to medium, add the kale, 1/2 tsp. salt and 2 Tbs. water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl.



In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp. salt and a few grinds of pepper, and cook until the garlic is fragrant, about 1 minute. Add the wine and fresh sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, 2 to 4 minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the squash, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.



Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.


bacon recipe source: Williams-Sonoma Test Kitchen, Williams-Sonoma (@WilliamsSonoma)

3598. BUCATINI with BACON, CHERRY TOMATOES and SPRING ONION SAUCE

serves four


salt
1 pound bucatini
Extra virgin olive oil, for drizzling, plus 1 tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced, then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeño or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
black pepper
1/4 cup flat leaf parsley (a couple of handfuls), chopped
a handful of basil leaves, torn or shredded

a generous handful of grated Pecorino cheese, plus some to pass at table

Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.

In a deep skillet or Dutch oven with tight-fitting lid, heat a drizzle of olive oil over medium-high heat. Add the bacon and cook until crisp; remove the bacon with a slotted spoon and reserve on a paper towel-lined plate. Drain off some fat if the pan has more than a couple of tablespoons of drippings. Add the sliced spring Vidalia onions or leeks, garlic and hot pepper and sauté for 2-3 minutes, then add the tomatoes and stir to combine; cover the pan. Shake the pan occasionally and cook until the tomatoes begin to burst, 6-8 minutes. Uncover the pot and mash up the tomatoes with a wooden spoon, add the wine and stir for 1-2 minutes. Season the sauce with some salt and black pepper, to taste, then reduce the heat to low.

When the pasta is ready, add a ladle of the starchy cooking water to the sauce along with the parsley, bacon and bucatini and toss for 1-2 minutes with an extra tablespoon of olive oil. Turn off the heat and toss in the basil and cheese; serve immediately.

bacon recipe source: Rachael Ray.com, August 8, 2012

3596. SHREDDED BRUSSELS SPROUTS BUCATINI with PEAS, BACON and MUSHROOMS

8 oz bacon, chopped
1 1/2 lbs brussel sprouts, halved and sliced very thin (using mandoline if possible)
16 oz bucatini
1 small onion, minced
8 oz mushrooms, roughly chopped
8 oz fresh peas
1/2 cup parmesan cheese, shredded
3 cloves garlic, minced
1/2  teaspoon crushed red peppers
salt and ground black pepper, to taste

Place chopper bacon in a large, cold skillet. Bring to medium heat and cook, stirring occasionally until crisp. Remove bacon with a slotted spoon and drain off all but 1 tablespoon of bacon fat.  Return skillet to medium heat. Add onions, mushrooms and garlic. Cook, stirring occasionally until onions are slightly translucent, about 3 minutes. Add peas and brussel sprouts, season generously with salt, pepper, and red pepper flakes. Cook until the sprouts are tender, about 4 more minutes.  Meanwhile, Bring a large pot of water to a boil; add 3 tablespoon salt and the bucatini. Cook approximately 9 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.  Combine drained pasta with sprouts mixture, 1/2 cup of cooking liquid, and cheese. Toss until combined. Serve with extra parmesan.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, March 21, 2013

3272. BUCATINI with ONION, BACON and TOMATO

serves six 


one 28-ounce can Italian plum tomatoes
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot 
4 cups 1/3-inch-thick onion slices (about 3/4 pound) 
4 tablespoons extra-virgin olive oil, plus more for serving 
4 plump garlic cloves, peeled and crushed 
6 ounces bacon, cut in 1/2-inch pieces 
1/2 teaspoon peperoncino flakes 
1 pound bucatini or perciatelli 
1 cup grated Pecorino Romano cheese, plus more for passing

 

Recommended equipment 

A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter 

 

Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.

 

Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.

Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.

Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.

Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they’re rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden—adjust the heat so nothing burns.

Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of “slosh” water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta.

When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini.

With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don’t break, and fanning them out so they don’t stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.

Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning—keep in mind that the Pecorino Romano will add salt.

When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.

Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.


bacon recipe source: Lidia's Italy by Tanya Bastianich Manuali and Lidia Matticchio Bastianich (Random House, 2010)

2613. BUCATINI with BACON, TOMATO and GREEN ONIONS

serves four


salt
1 pound bucatini
extra virgin olive oil for drizzling, plus a tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeno or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
black pepper
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
a handful of basil leaves, torn or shredded
a generous handful of grated pecorino, plus some to pass at table

Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente. In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of olive oil over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low. When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon olive oil. Turn off heat and toss in basil and cheese, serve immediately.


bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, April 15, 2010

2447. BUCATINI with BACON SAUCE and MEATBALLS

yields 6-8 servings


Bacon Sauce:
7 or 8 strips regular bacon
1 large onion, diced
1 clove garlic, minced
salt and freshly ground black pepper
two 28-ounce cans chunky ground tomatoes

Meatballs:
oil, for greasing pan
2 pounds 80-percent lean ground beef
3/4 cup breadcrumbs (made from day old Italian bread)
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 or 3 cloves garlic, minced (not too fine)
2 eggs
salt and freshly ground black pepper

1 pound bucatini pasta

For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.

Cook the bucatini according to the package directions.

Serve the meatballs over the pasta with the bacon sauce on the side. Garnish with freshly grated Parmigiano-Reggiano.


bacon recipe courtesy of: Beau MacMillan, "Family Recipes," The Best Thing I Ever Made, Food Network

1479. BUCATINI with CHICKEN, HICKORY BACON, ORANGE PEPPER and PESTO

makes 4 to 6 servings


½ pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon white wine
½ teaspoon dried Italian seasoning
½ teaspoon chili powder
½ teaspoon coriander
1 teaspoon minced fresh ginger
8 slices hickory smoked bacon, chopped (½-inch pieces)
olive oil
2 tablespoons unsalted butter
1 cup finely chopped red onion
3 tablespoons minced garlic
1 pound bucatini
1 cup coarsely chopped orange bell pepper
¾ cup frozen corn kernels
5 ounces baby spinach
1¼ cups heavy cream

pesto (recipe follows)
½ cup toasted pine nuts
¼ cup finely grated Locatelli Romano cheese
3 cups loosely packed basil leaves
1 cup olive oil
¼ cup freshly grated Locatelli Romano cheese
¼ cup toasted pine nuts
¼ cup chopped toasted walnuts (see Note)
3 large garlic cloves
½ teaspoon coarse salt

To marinate the chicken: In a medium-size bowl, combine the chicken with the olive oil, wine, Italian seasoning, chili powder, and coriander. Cover tightly with plastic wrap and place in the refrigerator for 1 to 2 hours.

Put a large pot of water on to boil over high heat.

Place the marinated chicken with the ginger in a medium skillet over medium-high heat and cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the heat. Transfer the chicken to a bowl and set aside.

To make the pasta: In the same skillet, over medium heat, cook the bacon until browned but not crispy, about 10 minutes. Remove from the heat, remove the bacon from the pan with a slotted spoon, and set aside.

Heat the oil with the butter in a shallow Dutch oven over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.

Meanwhile, add the bucatini to the boiling water and cook until al dente, 10 to 12 minutes.

Add the pepper, corn, and spinach to the Dutch oven, and cook until the pepper is just tender and the spinach is wilted, 2 to 3 minutes. Add the cream, Pesto, pine nuts, and Romano cheese to the Dutch oven and cook for 3 more minutes, stirring to incorporate. Drain the bucatini and add to the vegetables and sauce with the reserved chicken and bacon, tossing gently to blend all of the ingredients. Serve immediately with additional grated cheese.

To make the pesto: Place all the ingredients in a blender and process until the pesto is finely puréed. Use immediately, or store in the refrigerator with a thin film of olive oil on top, covered, for up to 24 hours.


bacon recipe courtesy of: At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery by Allyssa Torey and John Kernick. Wiley, 2006

983. BUCATINI with BACON, CHEESE and EGGS

serves 4


14oz dried bucatini
2oz butter or 6 tablespoons olive oil
4oz bacon, rinded and cut into small strips
4 egg yolks
1 tablespoon milk
1½oz freshly grated, mature pecorino cheese
freshly ground black pepper

Cook the pasta for 7-8 minutes or until al dente and drain. Meanwhile, heat the butter or oil and fry the pancetta or bacon until lightly browned and set aside.
Lightly beat the egg yolks and the milk in a large bowl and add the pecorino cheese. Pour the egg mixture into the bacon and add the pasta. Warm through, if necessary, but do not cook the egg, toss well, adding plenty of pepper.


courtesy of: Antonio Carluccio, Passion For Pasta

793. BUCATINI all'AMATRICIANA

makes 4 servings


¼ cup extra-virgin olive oil
12 ounces bacon
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1 ½ teaspoons hot red pepper flakes
2 cups basic tomato sauce
1 pound bucatini
Freshly grated pecorino romano

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.

Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.

Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.


Basic Tomato Sauce

makes 4 cups

¼ cup extra virgin olive oil
1 spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28 ounce cans whole tomatoes
Salt

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.


courtesy of: Mario Batali, Molto Italiano, Ecco, 2005