2644. CAVATAPPI with ZUCCHINI, TOMATOES, BACON and FETA

serves four


3/4 lb. cavatappi or some other short pasta
4 slices bacon
1 tablespoon olive oil
2 medium zucchini (about 1 lb.), halved and thinly sliced
Kosher salt and black pepper
1 pint grape tomatoes
4 oz. Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. Add the oil, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.

Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with basil.


bacon recipe courtesy of: Charlyne Mattox and Dawn Perry, "Got 20 Minutes?", Real Simple, August 2012, p. 150

2114. FOUR CHEESE and BACON CAVATAPPI

5 slices bacon, cut into ¼-inch pieces
1 pound cavatappi (corkscrew) pasta

1 tablespoon bacon drippings
1/3 cup onion chopped fine
3 tablespoons white wine or dry Vermouth
1 stick butter
¼ cup flour
1½ cups whole milk
1 cup heavy cream
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon black pepper
1 cup Gruyère cheese, grated
1 cup fontina cheese, grated
1 cup Emmentaler cheese, grated
1 cup New York sharp cheddar cheese, grated
1 tablespoon green onions, sliced

1¼ cup panko bread crumbs
¼ cup Parmesan cheese, grated
3 tablespoons chopped parsley
½ teaspoon paprika
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons bacon drippings
2 tablespoons butter, melted

Preheat oven to 350 degrees. Cook bacon, drain pieces and save drippings. Cook pasta according to directions on package.

Place a tablespoon of bacon drippings in a 4-quart saucepan on medium; add onions. Sauté until soft. Add wine and reduce by 80 percent. Add butter and flour to make a roux ; cook 6-7 minutes. Add milk and cream; bring to a slight simmer, stirring frequently. Add nutmeg, salt and pepper.

Reduce the heat to low and add cheeses; fold until all are melted. Add sliced green onion. In a large mixing bowl, combine cheese sauce, macaroni and bacon. Pour the mixture into a greased 13x9 baking dish.

Put the bread crumbs in a mixing bowl and add Parmesan cheese, parsley, paprika, salt and pepper. Mix until well blended.

Mix the melted butter and bacon drippings together and pour over top of dry mix and stir until mixture is well coated. Sprinkle the topping evenly over the top of the pasta mixture. Bake 30 minutes.


bacon recipe courtesy of: Martin Tomek, Humble, Texas | Houston Chronicle, March 2, 2010

2113. SMOKY HAVARTI, LOBSTER and BACON MACARONI and CHEESE

serves 6-8


3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated havarti cheese
4 ounces (about 1 cup) grated or chopped smoked cheddar cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs

Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.

Cook pasta according to package instructions.

Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.

In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.


bacon recipe courtesy of: Emily Hobbs, Sugar Plum blog, February 17, 2011