SPAGHETTI WITH SALAMI AND BACON
A nice and easy quick recipe for lunch or a light dinner. Not overpowering, the hot salami gives it a little kick, but still has great flavors. With a glass of red wine, it's hard to beat.
Provided by Part Time Cook
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Place salami and bacon in the skillet; cook until just starting to crisp. Stir in garlic and leek; season with salt and pepper, and cook 2 minutes more. Stir in tomatoes and 1 tablespoon basil; cook 1 minute more.
- Mix the cooked pasta into the contents of the skillet, along with 3 tablespoons Parmesan. Serve topped with remaining Parmesan and basil.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 45.4 g, Cholesterol 23.9 mg, Fat 13.2 g, Fiber 2.4 g, Protein 12.7 g, SaturatedFat 4.3 g, Sodium 386.7 mg, Sugar 2.8 g
SPAGHETTI WITH BACON AND BEEF SAUCE
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.
- Serve the pasta topped with cheese and parsley.
- Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.
SPAGHETTI WITH SAUTEED COLLARDS AND BACON
Our Chopped Dinner Challenge this week was to use collard greens - fast! We decided to do a quick saute and pair them with pasta to make them the star of this dish. Chopped Basket Ingredient: Collard Greens
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
- Add the oil to the fat in the skillet and increase the heat to medium-high. Stir in the garlic and cook until very fragrant and golden, about 1 minute. Stir in the collards, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender and bright green, 3 to 4 minutes.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta.
- Toss the spaghetti with the collards and some of the reserved pasta cooking water. Toss in the cheese and season with salt and pepper. Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes.
SALAMI SPAGHETTI
This is a nice quick easy meal serve as a main or side dish, easy and simple pasta, great for family dinners! If you like it spicey. add a teaspoon of fresh chilli to taste.
Provided by An_Net
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil spaghetti in a large pot of boiled water until cooked.
- Chop parsley, & basil into tiny pieces. crush garlic just before pasta is ready.
- Heat oil in frying pan, add garlic, parsley and basil on medium heat to just warm through, add salami, warm.
- Drain pasta when cooked, add mix of other ingredients and stir through.
- Sprinkle with parmesan cheese, salt and pepper to taste.
Nutrition Facts : Calories 592.6, Fat 29.1, SaturatedFat 7.5, Cholesterol 31, Sodium 513.2, Carbohydrate 63.7, Fiber 2.8, Sugar 2.1, Protein 18.4
SPAGHETTI WITH BACON
As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SPAGHETTI WITH BACON
Great simple pasta dish. Good to have the night before a race. This is also good with sauteed shrimp.
Provided by Alma G.
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 42.7 g, Cholesterol 19 mg, Fat 20.2 g, Fiber 1.9 g, Protein 10.8 g, SaturatedFat 5.3 g, Sodium 239.1 mg, Sugar 1.5 g
CREAMY PASTA WITH CRISPY SALAMI
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
SPAGHETTI WITH EGGS AND BACON
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
CRISPY BACON & SAUSAGE CARBONARA
Eggs, bacon and sausage - not a breakfast plate, but a delicious budget pasta dish with creamy sauce and parsley
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage casings and, with damp or lightly oiled hands, roll into small-ish balls.
- Heat a frying pan and cook the bacon or pancetta until really crispy. Remove and keep warm. Fry the sausageballs until golden and cooked through, remove and keep warm (a low oven is good for this). Cook the onion in the fat from the bacon and sausageballs (tip some out if you need to) until soft.
- In a small bowl, mix the egg yolks, cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausageballs. Mix well, adding some pasta water until you have a sauce that coats the pasta. Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.
Nutrition Facts : Calories 699 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.2 milligram of sodium
SALAMI PASTA
quick easy pasta dish
Provided by emmaporter10
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Bring some water for the pasta to the boil in a pan and salt generously â or to taste â then put in the ditalini or mezzi tubetti, which will probably need around 10 minutes (though check the packet instructions).
- Meanwhile, get on with making the sauce. Warm a fairly wide, heavy-based pan and toss in the salami strips, not worrying if they clump together. Stir with a wooden spoon over a medium heat for a minute or two.
- Tip in the tomatoes and slosh about ½ can water around in the empty can, then add that, too.
- Drop in one tablespoon of the butter and stir well with your wooden spoon, then add the bouquet garni and the drained beans. Stir well, then leave it to bubble away â firmly but gently â while the pasta finishes cooking.
- Just before draining the pasta, lower in a small cup and take out a little of the cooking water. Drain the pasta well.
- Stir the drained pasta into the sauce, then remove the pan from the heat and stir in the remaining butter. If you think the sauce needs loosening a little, splash in some of the reserved pasta cooking water and stir again with your wooden spoon. Leave to stand for 2 minutes before serving, then remove the bouquet garni.
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