Linguini Pomodoro With Crisp Bacon Recipes

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

LINGUINI POMODORO WITH CRISP BACON

Steps:

• Cook bacon in large saucepan over medium-high heat until crisp.
• Drain, reserving 3 tbsp drippings; set bacon aside.
• Return reserved drippings to pan.
• Add onion and garlic and saute over medium-high heat until softened.
• Add and break up tomatoes with their juice, soy sauce and basil.
• Bring to boil, reduce heat and simmer 10 minutes, uncovered.
• Meanwhile, cook linguini, drain and place in large bowl.
• Stir parsley into sauce and add to linguini.
• Toss well to coat.
• Divide pasta among serving bowls.
• Sprinkle each with mozzarella, cooked bacon and tomatos, parmesan and hot pepper flakes to taste.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

CREAMY LINGUINI FOR TWO

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
• Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
• In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

FRANK SINATRA"S LINGUINE DI POMODORO

Steps:

• In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown.
• Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking.
• Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.

LINGUINI WITH BACON AND SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
• Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

LINGUINE WITH PEPERONCINI AND BACON

Steps:

• Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Spoon off all but 3 tablespoons drippings from pot. Add onion and garlic to drippings. Sauté over medium-high heat until onion begins to soften, about 4 minutes. Add peperoncini and stir 1 minute. Add tomatoes with juices and bacon. Simmer sauce 2 minutes to blend flavors. Season sauce with salt and pepper. Reduce heat to medium-low. Add linguine; toss until pasta is coated with sauce. Transfer linguine to bowl; sprinkle with Parmesan cheese. Serve, passing more cheese separately.

LINGUINE WITH COLLARD GREENS AND BACON

Steps:

• Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
• Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
• While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
• Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.