3479. GEMELLI with BUTTERNUT SQUASH and BACON

yields 4 main course portions or 6 appetizer portions


1/2 medium yellow onion, diced fine
3 tablespoons butter
3 oz bacon, cut into 1/4″ pieces (approx. 2-3 slices of bacon)
1 3/4 lb butternut squash, peeled, seeded and diced into 1/2″ cubes
1 cup water
salt and pepper to taste
1 lb gemelli
3 oz medium aged pecorino cheese, medium grated

Bring a large pot of water (about 6 quarts) to boil for the pasta.

Cut the ends off the squash, cut in half, then peel, either with a peeler or sharp paring knife. Cut in half again, lengthwise, remove the seeds and dice.

Dice the onion and chop up the bacon.

Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the bacon and cook until it starts to crisp, about 2-3 minutes. 

Add the squash and season with salt and pepper. Add the 1 cup of water, stir to combine and cover with a lid for 8-10 minutes until the squash is soft. Check after 5 minutes and make sure all the water has not cooked away. If it has, and the squash is still hard, add more water in 1/4 cup increments until the squash is soft enough to mash with the back of a spoon.

When the water for the pasta comes to a rolling boil, add 2 tablespoons salt and the pasta. Cook until it is al dente, and before draining, reserve about 1/2 cup of pasta water. Drain.

Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup. Toss the sauce with the cooked pasta and the grated cheese and serve.


bacon recipe source: Kristina Johnson, Former Chef, January 5, 2010; adapted from Thirty Minute Pasta by Giuliano Hazan

3349. SPAGHETTI with BACON, PECORINO and FRIED EGG

serves four


1 lb. spaghetti

1 lb. thick cut smoked bacon
½ cup grated pecorino
4 eggs
kosher salt and freshly ground pepper, to taste

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. In a large skillet over medium heat, fry half of the bacon until crisp, about 3 minutes on each side. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet, and repeat with the remaining bacon. Pour half of the bacon fat out of the pan and reserve it. Add the cooked spaghetti to the skillet with the remaining bacon fat, sprinkle with pecorino and add about ¼ cup of the reserved pasta water. Toss to coat, and crumble the cooked bacon into the pasta. Transfer pasta to serving bowls, and wipe out the skillet. Add the reserved bacon fat to the skillet, and fry 4 eggs (2 at a time) over medium heat, cooking until whites are set but yolks are runny. Serve one egg on top of each bowl of pasta.


bacon recipe source: Rebekah Peppler, posted by Christine Byrne, for Buzzfeed.com, February 10, 2014

3303. BACON and HAVARTI QUICHE

serves eight


1 pie crust
½ cup crumbled cooked bacon (approx. 4-6 strips)

½ cup havarti cheese, shredded

¼ cup pecorino romano cheese, grated

4 eggs

1½ cups heavy cream

Preheat oven to 350 degrees. Roll out the dough so it thins out and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5-7 minutes. In a bowl, whisk the eggs and heavy cream;  then stir in the cheeses and bacon. Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown.

bacon recipe source: Carrie's Experimental Kitchen, November 26, 2012

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)

3224. WHITE CHEESE PIZZA with GRILLED CORN and WOOD SMOKED BACON

yields six slices


8 ounces pizza dough, store-bought

1 tablespoon semolina flour
3 slices sharp Cheddar
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces
1 tablespoon freshly flat-leaf parsley, no stems
1 teaspoon extra-virgin olive oil
1 tablespoon grated Pecorino Romano

 

Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

bacon recipe courtesy of: Chef Bill Poirier, Sonsie's, 327 Newbury St, Boston, MA 02115; on the Boston episode of Giada's Weekend Getaways, Food Network

3037. CLAM and BACON PIZZA

makes four servings


2 heads of garlic, separated into cloves, peeled
24 littleneck clams, scrubbed
2 tablespoons olive oil plus more
8 ounces thick-cut bacon, sliced crosswise 1/4" thick
1 pound prepared pizza dough, room temperature
1 ounce Pecorino, finely grated (about 1/2 cup)
fresh flat-leaf parsley leaves and crushed red pepper flakes (for serving)

Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20-30 minutes. Drain; reserve garlic. Cook clams and 1/4 cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill. Purée reserved garlic, 1/2 cup clam cooking liquid, and 2 tablespoons oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy. Preheat oven to 500°F. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel-lined plate. Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12"-14" rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10-15 minutes. Drizzle with oil and top with parsley and red pepper flakes.

bacon recipe courtesy of: Area Four, Cambridge, Massachusetts; Bon Appétit, September 2013

2992. BACON and ARUGULA SALAD with a WARM CABERNET VINAIGRETTE

yields six servings


1/4 lb. thick-cut bacon
2 oz. Pecorino Romano
6 cups arugula
4 tablespoons grapeseed oil
3 tablespoons shallots
1 1/2 cup apples, scrubbed, seeded and cut in 1/2-inch cubes
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Chop the bacon into bite-sized chunks and saute in a frying pan until golden and just crisp, about 8 minutes. Transfer the cooked bacon to a plate lined with a paper towel. Cover the bacon with a second paper towel and press down until most of the fat is absorbed. Set aside. Using a vegetable peeler, peel 12 long, thin strips of the Pecorino Romano. Set aside. Fluff the arugula in a large mixing bowl and set aside. Pour off the bacon drippings from the pan and discard. Add the oil to the pan and warm it over medium-low heat. Add the shallots to the pan and cook, stirring occasionally, until they are soft and translucent. Add the apples and cook gently for 1 minute more. Increase the heat to medium and add the vinegar, salt and pepper to the pan. Stirring continuously, add the bacon pieces back to the pan to heat. Cook, stirring constantly, for 1 minute. Pour the warm dressing over the arugula and toss to coat. Divide the salad into portions and arrange Pecorino Romano strips decoratively over each. Serve immediately.


bacon recipe courtesy of: AprèsVin, Prosser, Washington

Cabernet Bacon Bleu Burgers with Herbed Mayonaise

q_man
See all q_man Recipes

I guess this could be a main dish or even outdoor cooking...you can decide...but they are taassty! :) Makes about six sandwiches (but that depends on how large you make 'em)

Post a Review
Add to Recipe Box

Print 2

CATEGORIES

Sandwich 

INGREDIENTS

• Cooking Time: 6-10
• Servings: 6
• Preparation Time: 45
• 1/2 lb. thick sliced pepper bacon, diced 1/4"
• 2 Tbsp. bacon fat
• 1 cup sweet onion, diced 1/4"
• 2 Tbsp. fresh garlic, chopped fine
• 2 cups Cabernet Sauvignon
• 2 lbs. ground sirloin
• 1/2 lb. Maytag bleu cheese (use whatever you like, but Maytag is sooo creamy and mild)
• 6 each large onion rolls
• Herbed Mayonnaise:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh Italian parsley, chopped
• 1 Tbsp. + 1 tsp. capers, drained and chopped
• 1 tsp. lemon zest
• 1 Tbsp. lemon juice

DIRECTIONS

Fry the bacon in a dry pan until crisp. Remove the bacon and drain on paper towels.

discard all but 2 Tbsp. of the fat. Saute the onion in the reserved bacon fat until just beginning to brown.

Add the garlic and cook until the onion is well browned.

Add the wine and cook until there is very little liquid left.

Remove from heat and allow to cool completely.

Mix bacon and cooled onion mix into the ground sirloin.

Seperate into 6 equal portions and form into patties about 1/2" thick.

Grill over high heat about three minutes per side to medium doneness.

top with bleu cheese and cover to melt the cheese.

while cheese is melting place the buns under the broiler and toast them to golden.

Herbed Mayonnaise.

Combine all ingredients and chill thouroghly.

Assemble:

Spread 1 1/2 Tbsp. herbed mayonnaise on each half of each of the buns. I like to use a slice of ripe tomato and some shredded iceburg lettuce (I know, some will laugh at the lettuce, but I like it).

Top with the cooked patties...and enjoy

- See more at: http://www.bakespace.com/recipes/detail/Cabernet-Bacon-Bleu-Burgers-with-Herbed-Mayonaise/16449/#sthash.AjYBk2Jb.dpuf

2766. ORECCHIETTE with ARTICHOKES and BACON

serves six


¼ teaspoon kosher salt, plus more for pasta pot
1 pound orecchiette
6 medium artichokes
2 lemons
8 ounces bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
¼ teaspoon peperoncino flakes
⅓ cup chopped fresh Italian parsley
1 cup grated Pecorino Romano

Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente. Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into ½- inch-thick slices, and leave in the water while you start the sauce. Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight- sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more. When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.


bacon recipe courtesy of: Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Knopf, 2011 | Lidia's Italy

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

2589. CAULIFLOWER SOUP with BACON, PECORINO ROMANO and TRUFFLE OIL

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped

1 cup chopped onion

3/4 cup chopped celery

2 garlic cloves, chopped

6 cups 1-inch pieces cauliflower (cut from 1 large head)

3 1/2 cups (or more) low-salt chicken broth

1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving

1/2 cup heavy whipping cream

white or black truffle oil (for drizzling)

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes. Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing. Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

bacon recipe courtesy of: Carolynn Angle, Standard Tap, 2nd & Poplar Street, Philadelphia, Pennsylvania, 19123 | Bon Appetit, January 2007

2062. KIMCHI, BACON and FULVI PECORINO ROMANO BISCUITS

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup cold butter
1 cup fulvi pecorino romano cheese
6 slices bacon, chopped
3/4 cup diced kimchi, squeezed of its juices
2 cups buttermilk

Preheat oven to 425º. Sift the flour, baking powder & soda, salt and garlic powder together and using a pastry cutter or two knives cut butter until only bits are visible. Add the Fulvi Pecorino Romano Cheese. Mix well. Bake bacon in convection oven lined with parchment paper at 375º until crispy, chop into bite size pieces and add to the mixture. Add the buttermilk. Mix well. Squeeze the kimchi of its juices, chop and add to the mixture and mix well until a dough forms.

On a lightly floured surface place the dough and pat and form the dough to about 2 inch thickness. Add more flour if your dough seems a bit wet. Using a floured biscuit cutter cut the dough and place on lined baking sheet and bake for about 15-20 minutes or until biscuits appear golden.


bacon recipe courtesy of: Lisa, Korean American Mommy, November 14, 2010

1538. TAGLIATELLE with BACON and TOMATO

serves one


2 tablespoons olive oil
2 slices bacon, diced
2 spring onions, chopped
pinch chili flakes
2/3 tin tomatoes
4-5 sheets pasta, cut into thick strips
Pecorino cheese to grate
3-4 basil leaves to garnish

Heat the oil and fry the bacon and spring onions in the olive oil for 3-4 minutes. Add the chili and tomato and simmer for two minutes. Cook the pasta strips in boiling water for 3-4 minutes until tender. Drain and add to the pasta sauce. Toss through and serve with the cheese and basil on top.


bacon recipe courtesy of: Gino D'Acampo, Ready Steady Cook, BBC Food

1500. WHOLE WHEAT RIGATONI with BACON

makes 4 servings


salt
1 pound whole wheat rigatoni
3 tablespoons extra-virgin olive oil
1/3 pound thick-cut bacon, chopped
3 fresh or dried bay leaves
1 large onion, quartered and sliced
freshly ground pepper
1/2 cup chicken broth or dry white wine
one 28-ounce can crushed tomatoes
flat-leaf parsley, finely chopped (a generous handful)
freshly grated Pecorino Romano cheese, to pass around the table

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.

While the pasta cooks, heat a large, deep skillet over medium heat. Add the oil, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.

Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.


bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Every Day with Rachael Ray

1456. ASIAGO-STUFFED DATES with BACON and SMOKED PAPRIKA

makes 12


12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*

Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.


bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009

1437. KALE, PINE NUT and BACON PENNE

serves three


3/4 lb. penne or other pasta
1/4 cup pine nuts
3 strips bacon
1 cup chicken stock
2 cloves garlic, minced
about 3/4 of a bunch of kale, stemmed and chopped up into small pieces
pecorino, romano, or parmesan for the top
salt and pepper, to taste
splash of olive oil

Start boiling the water for the pasta, then cook the pasta. The rest of the meal will be ready just about when the pasta is done cooking. Heat a large skillet for a minute over medium to medium-low heat. When it’s evenly hot, toss the pine nuts in, swishing them around in the pan until they are semi-evenly toasted. Set aside. Turn the skillet up to medium. Cook the bacon evenly until done. Remove, chop into small pieces, and set aside. Splash some water into the skillet to get all the bacon drippings. Then add the stock and bring to a simmer. Add the chopped garlic and cook for a minute or so. Put the kale in the skillet, stirring to help it wilt evenly. Add salt and pepper to taste, and add more stock or water if necessary. You want a little bit of liquid to stay with the kale. When the kale is evenly wilted, add the chopped-up bacon and pine nuts and cook until heated through. Drain the cooked pasta and put individual servings on plates. Spoon the kale mixture on top. Drizzle with olive oil, then grate the cheese on top. Add more pepper if you like.


bacon recipe courtesy of: Seamripper

1217. KABOCHA SALAD with GREENS, BACON, CHEESE and PECAS

yields 6 servings


½ cup pecan halves
6 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher salt
2 pounds kabocha squash
1 tablespoon thyme leaves
1 2/3 pound slab good quality bacon
Freshly ground black pepper
3 tablespoons sherry vinegar
8 ounces young dandelion greens, cleaned
¼ cup sliced shallots
¼ pound Roncal, Manchego or pecorino cheese.

Preheat oven to 375 degrees. Spread pecans on baking sheet and toast about 10 minutes, stirring once or twice, until fragrant. Toss with 1 teaspoon oil and a pinch of salt. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on cutting board, and peel with knife. Slice lengthwise into ¾ inch wedges. Turn up oven to 425 degrees. Toss squash with ¼ cup oil, 2 teaspoons salt, some pepper and thyme. Roast, flat on baking sheet, about 30 minutes, until tender. Meanwhile, cut bacon crosswise into 3/8 inch slices and then into even-sided rectangles. Whisk together vinegar, 2 tablespoons olive oil and ¼ teaspoon salt. Place greens, torn up if too large, in large salad bowl. Heat large pan over high heat for 1 minute. Add bacon, stirring occasionally, about 5 minutes, until just beginning to brown. Lower heat to medium, add shallots and toss to combine. Remove from heat, swirl in vinaigrette and add to greens with squash. Season with ¼ teaspoon salt and pinch of pepper, and toss gently. Taste for seasoning. Arrange half the salad on platter. Shave some cheese over salad, sprinkle on half the nuts, top with remaining salad, more cheese shavings and rest of the nuts.


courtesy of: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Knopf, 2005 | The New York Times,, November 9, 2005

1164. CAVATELLI with TOMATO BROTH, BACON, PEAS and RICOTTA

yields 4 servings


3 tablespoons olive oil
1 small carrot, coarsely chopped
1 small rib celery, coarsely chopped
1 small onion, coarsely chopped
3 garlic cloves, smashed and peeled
1 28-ounce can Italian plum tomatoes, chopped (or 1 pound chopped fresh tomatoes plus a 14-ounce can), with juices
2 cups chicken stock or water
About 6 large basil leaves, plus extra torn leaves for garnish
About 10 large sprigs Italian parsley
1/2 cup white wine
Salt and freshly ground black pepper
4 ounces bacon, diced
12 ounces cavatelli, conchiglie, or other curly pasta
10 ounces fresh, shelled or frozen green peas
1/3 cup grated pecorino Romano cheese
1 cup fresh ricotta, at room temperature.

Heat oil in a heavy pot over medium-high heat. Add carrot, celery and onion, and cook, stirring, 5 minutes. Lower heat to prevent browning. Add garlic and fresh tomatoes, if using. Stir and heat through. Add basil, parsley, wine, canned tomatoes and 2 cups water. Simmer until liquid reduces to a thick broth, about 30 minutes. Strain through a sieve, discard sieve contents, and season broth with plenty of salt and pepper. Cook bacon in skillet over very low heat until crisped and fat is rendered. Drain off extra fat. Meanwhile, bring a large pot of salted water to a boil. Add pasta and stir. Boil until just tender. Over low heat, add tomato broth to bacon in skillet. Add peas and heat through while pasta cooks. Drain pasta and return to pot. Add tomato broth and pecorino Romano cheese and toss well over low heat. Transfer to serving bowls. Dollop ricotta on top, sprinkle with basil, and serve immediately.


courtesy of: The New York Times, May 28, 2008

993. ARUGULA and FRISEE with PECORINO ROMANO, BACON and TOASTED PECANS

Organic baby arugula
Organic frisee
6 slices cooked bacon, broken into small pieces
Handful toasted pecans or walnuts, broken into pieces
Handful pecorino romano or parmesan cheese
Walnut oil vinaigrette, see below

Combine all ingredients but cheese, then add cheese.

Walnut Oil Vinaigrette
2 tablespoons red or sherry vinegar
1 shallot, minced
Salt & pepper
1 teaspoon dijon mustard
6 tablespoons roasted walnut oil

Combine all ingredients and whisk until thick. Adjust oil or vinegar as needed.


courtesy of: Norma Lehmeier, Norma's Journal, Harmonious Environment

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