3193. PAPPARDELLE with BACON and CARAMELIZED ONIONS

yields four servings


5 strips of bacon, diced
1 tablespoon brown sugar
1 tablespoon olive oil, as needed
2 medium onions, halved and thinly sliced
Coarse salt to taste
1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
2 tablespoons butter

In a large stainless skillet, cook bacon over medium heat until crispy. When done, place on paper towels to absorb some grease.

At this point, you can cook onions in the leftover bacon grease, or remove and start over with olive oil. Add onions and brown sugar. Cover and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).

Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water and drain pasta.

Add butter, bacon and pasta to onions; season with salt to taste, and toss to mix well. Gradually add enough pasta water to create a thin sauce that coats pasta.

If desired, serve pasta topped with Parmesan.


bacon recipe courtesy of: Gina Rau, Feed Our Families, December 17, 2012

3011. PAPPARDELLE with PUMPKIN, BACON and TORN BREAD

makes four servings 


400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread 
4 slices rindless short-cut bacon 
1/3 cup extra virgin olive oil 
2 tablespoons baby capers 
2 cloves garlic 
1/2 bunch flat-leaf parsley 
375 grams fresh pappardelle
1 lemon 
150 grams fresh ricotta

Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.

Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.

Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.

Heat remaining 2 tbs oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.

Divide pasta among bowls, then top with small spoonfuls of ricotta. Tear over reserved parsley to serve.

bacon recipe courtesy of: Sophia Young & Jessica Brook, MasterChef, August 2012

2931. PAPPARDELLE with BACON, SPINACH and PINE NUTS

serves four 


300 grams pappardelle 
60 mls olive oil 
200 grams bacon lardons, cubed 
50 grams pine nuts 
45 mls red pepper, finely chopped 
200 grams baby leaf spinach 

Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.


bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP

2827. CREAMY PAPPARDELLE with LEEKS and BACON

makes six servings


2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

bacon recipe courtesy of: Sara Jenkins, Bon Appétit, February 2013

2633. PAPPARDELLE with ARUGULA and BACON

serves four

9 oz. uncooked pappardelle
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
3 or 4 roasted red peppers, diced
4 slices of bacon, cooked and crumbled

juice from 1 lemon

salt and pepper
5 cups arugula, roughly chopped
1/2 cup fresh shaved parmesan

Cook pasta in boiling, salted water. Drain. While pasta cooks, brown bacon in skillet. Remove and let drain on paper towels. Pour off as much of the fat as you'd like. Add olive oil to skillet, or reserved bacon fat if you prefer. Add red pepper flakes and garlic, cook for about 1 minute and add roasted red peppers. Cook for about 1 more minute, turn off heat, add lemon juice, arugula, and cooked pasta. Salt and pepper to taste. Serve with fresh shaved parmesan cheese on top.

bacon recipe courtesy of: Pam, Sidewalk Shoes, June 11, 2008

2546. PAPPARDELLE with BACON CREAM SAUCE

8 oz pappardelle

5 oz bacon chopped
1 1/2 cups heavy cream
4 oz aged gouda

Boil the Pappardelle pasta according to the instructions. Put the chopped bacon on medium high in a skillet and cook until crispy. Remove the bacon and pour off grease. Then add the heavy cream to deglaze the pan and reduce down until thick. Add the cheese and stir until melted and incorporate. Pour over the pasta and top with the bacon.

 

 

bacon recipe courtesy of: Rosy, The Nesting Project, September 10, 2010

2244. PAPPARDELLE with BACON HOCK, PEAS and SPINACH

serves two


1 onion
1 bacon hock
½ cup chicken stock
1 cup frozen peas
2 cups baby spinach leaves
2 sheets fresh lasagna
2 tablespoons olive oil
4 rashers bacon

Peel onion and cut into quarters. Place onion and bacon hock in a saucepan and cover with water. Simmer for one hour, replenishing water to keep the hock covered. Drain, reserving one cup of cooking liquid. Cut skin from hock and discard. Remove meat from bone. Chop meat roughly. Bring reserved cooking liquid and chicken stock to the boil. Add peas and cook for five minutes. Add spinach and cook a further minute. Cut pasta sheets into 4cm wide, long ribbon lengths. Cook pasta in a saucepan of boiling, salted water for eight minutes. Drain and drizzle with oil. Return pasta to saucepan with pea mixture and bacon hock pieces. Mix to combine. Grill bacon. Remove rind and cut bacon into 4cm pieces. Serve pasta mixture in bowls with crisp bacon pieces.


bacon recipe courtesy of: New Zealand Woman's Weekly, PO Box 90119, Victoria Street West, Auckland 1142, New Zealand

2151. LEEK and BACON PAPPARDELLE with MUSHROOM PANGRATTATO

For the pappardelle:
300 grams pasta flour
3 medium eggs
1/2 teaspoon olive oil

For the Mushroom Pangrattato:
6 slices of stale bread
10 grams dried mushrooms (e.g, porcini)
olive oil
2 cloves garlic, sliced
a few fresh rosemary leaves

For the sauce:
2 tablespoons olive oil
3 rashers smoked back bacon, chopped
3 large leeks, washed and finely sliced
2 cloves garlic, chopped
1 sprig fresh thyme
1 glass white wine
500 ml chicken or vegetable stock
parmesan, grated
25 grams butter

Start off by making the pasta dough, and leave to rest in the fridge for 30 minutes. For the sauce, heat the oil in the pan and fry off the bacon until it just starts to color. Add the leeks, garlic and thyme and sweat for a few minutes. Add the white wine and bring to the boil for 30 seconds before adding the stock. Bring back to the boil, season with salt & pepper and simmer, covered until the leeks soften (15 minutes), stirring occasionally. Make the pangrattato by blitzing the stale bread and dried mushrooms in a food processor to form fine crumbs. In a frying pan, heat 2 tbsp olive oil and add the garlic and rosemary. Cook for a few seconds. Add the crumb mixture and a little salt and pepper. Gently fry off until crunchy and golden brown, but don’t allow to stick or burn. Rollout the pasta and cut into ribbons, 20mm wide (pappardelle). Cook pasta in boiling water for 2-3 minutes, until al dente. Drain (but reserve some of the liquid) the pasta into the leek sauce. Toss the pasta in the sauce, adding the parmesan, butter and a little reserved pasta water to make a sauce if necessary. Check seasoning. Dish up the pasta and sprinkle with the mushroom pangrattato


bacon recipe courtesy of: James Bonfield, James's Recipes, March 21, 2010

1757. HOMEMADE PAPPARDELLE with BACON and BOLOGNESE SAUCE

makes ten servings


Bolognese sauce:
5 tablespoons butter
7 tablespoons extra-virgin olive oil
2 cups chopped onions
1 1/4 cups chopped celery
3/4 cup chopped carrot
2 large garlic cloves, chopped
1 1/2 pounds ground beef (15% fat)
1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
3/4 pound ground venison or ground beef (15% fat)
3/4 pound bacon, chopped
1 1/2 cups whole milk
1 1/2 cups dry white wine
3/4 cup tomato paste (about 7 1/2 ounces)
Homemade Pappardelle (recipe below)
1 cup freshly grated Parmesan cheese plus additional for passing


Homemade Pappardelle
makes 2 1/2 to 2 3/4 pounds

5 cups all purpose flour, divided
1 1/2 teaspoons salt, divided
6 large eggs, divided
6 large egg yolks, divided
6 tablespoons (or more) water, divided

Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.

With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.

Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.

Divide each dough ball into 4 pieces. Cover dough with plastic wrap.

Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.

Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.


Homemade Pappardelle with Bacon and Bolognese Sauce

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.


bacon recipe courtesy of: Kate Ewald, Bon Appétit, March 2010

1666. TRENETTE with RABBIT, BACON and SHIITAKE MUSHROOM SAUCE

serves 4 to 6 as a main course


3/4 pound fresh shiitake mushrooms, stems discarded
a 2-pound rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired
all-purpose flour for dredging
3 tablespoons olive oil
5 ounces bacon, chopped coarse
1 large onion, chopped
2 large garlic cloves, chopped, plus 1 small head garlic, left unpeeled and whole
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tablespoons finely chopped mixed fresh herbs such as sage, rosemary, and thyme leaves

3/4 pound trenette or pappardelle

Garnish: finely chopped fresh parsley leaves

Make sauce: Preheat oven to 325°F.

Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.

In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.

Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.

Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.

In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.


bacon recipe courtesy of: Gourmet, February 1997

161. PAPPARDELLE, BACON, and ZUCCHINI with WARM TOMATO VINAIGRETTE

serves 4 to 6


2 small shallots, minced
4 tablespoons sherry vinegar
2 cups tomato concasse (see note)
kosher salt
freshly ground black pepper
2/3 cup extra virgin olive oil, plus more for the zucchini
3 tablespoons minced fresh flat-leaf parsley
3 medium zucchini, 5-6 inches long, cut lengthwise into very thin strips
8 oz. pappardelle
4 to 6 slices bacon, cut in half lengthwise

Put the shallots in a medium bowl, pour the vinegar over them, and set aside for 15 or 20 minutes. Stir in the tomato concasse, season with salt and pepper, and stir in the olive oil and two tablespoons of the parsley. Taste, correct the seasoning, and set aside.

Fill a large pot two-thirds full with water, add a tablespoon of kosher salt, and bring to a boil over high heat. Add the pasta, stir, and cook until al dente; check the package for the exact cooking time and taste during the last minute or so to determine exactly when the pasta is done. (If you are using fresh rather than dried pasta, do not cook it until the bacon is fried).

Meanwhile, set a ridged frying pan or a sauté pan over medium heat, brush the zucchini strips with a little olive oil, and fry them, turning once, for 6 to 8 minutes, until they are tender. Remove from the heat and keep warm.

Fry the bacon until it is just barely crisp. Drain it on a brown paper bag.

When the pasta is tender, drain it and put it into a wide serving bowl. Add the zucchini strips, bacon, and half the tomato vinaigrette, and toss together very gently. Spoon the remaining vinaigrette over the mixture, sprinkle the remaining parsley on top, and serve immediately.


courtesy of: The BLT Cookbook, by Michele Anna Jordan. New York: HarperCollins, 2003, pp. 106-107