Cheesy Spaghetti With Bacon And Peas Recipes

BACON PASTA WITH CHEESE SAUCE AND THYME

Steps:

• Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
• Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
• Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
• Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.

SPAGHETTI WITH PEAS AND BACON

Steps:

• 1. Cook the bacon until crisp. Set aside when done and crumble when cooled.You can use regular bacon or pancetta). Cook the onion in the bacon oil until transluscent.
• 2. Boil water as directed for pasta and cook about 10 minutes.Add frozen peas to pasta water about 2 minutes before pasta is done and drain in a colander together.(If using canned peas, drain and add to pasta when you get to the next step).
• 3. Place pasta in a serving bowl or casserole dish and add melted butter, milk, parmesan,pepper and garlic powder.Top with crumbled bacon, onion, and toss.Add salt to taste if needed or just some additional parmesan cheese.Ready to serve!

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

CHEESY SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.