EASY GARLIC BACON PASTA RECIPE
This Easy Garlic Bacon Pasta Recipe is going to be your go-to weeknight meal when you need a quick dinner on the table in just 10 minutes. With just 5 ingredients - pasta, olive oil, garlic, bacon, and salt, you can have a delicious dinner! (Parmesan and parsley are optional but so good!) You can use spaghetti, linguine, or even angel hair pasta for this recipe. But make sure to keep the bacon fats as that is where the magic happens.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 10m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, then add the salt and cook the pasta for 1 minute less than the packet suggests.1 tbsp salt1 lb dried spaghetti
- Once the pasta is cooked reserve 2 1/2 cups of the pasta cooking water and then drain the pasta.
- Chop the bacon into smallish dice, add a tablespoon of the olive oil to a frying pan then cook the bacon over medium high for 4-5 minutes until crispy.10-12 strips bacon2 tbsp olive oil
- Whilst the bacon is cooking peel and thinly slice the garlic.6 cloves garlic
- Once the bacon is crisp, remove it from the pan using a slotted spoon, leaving the oil and bacon grease behind.
- Reduce the heat under the pan and add the remaining olive oil and the sliced garlic. Stir constantly for 2 minutes and as soon as the garlic has softened but not yet colored, add 1/2 cup of the pasta cooking water and turn the heat back up.3 tbsp olive oilchopped garlic1/2 cup pasta cooking water
- Boil this mixture for a minute then add in the now drained pasta, keeping the frying pan on the heat.
- Add a further 1/2 cup of pasta water and toss and stir the pasta in the sauce until it is cooked to your liking. You might need to add more pasta water.1/2-1 cup extra pasta cooking water
- Once your garlic 'sauce' has coated the pasta, add the cooked bacon and any collected juices back into the pasta then season to taste. (Depending on the saltiness of your bacon you might need salt, but it willdefinitly want some pepper)
- Serve garnished with fresh parsley and grated parmesan.
Nutrition Facts : Calories 731 kcal, Carbohydrate 87 g, Protein 21 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 29 mg, Sodium 915 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BACON AND TOMATO PASTA
Steps:
- In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
- In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
- Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
SPICY CLAM PASTA WITH BACON, PEAS AND BASIL
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Provided by David Tanis
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
- Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
- Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
- Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
- Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.
BACON AND BASIL SAUCE FOR PASTA
A nice quick, tasty pasta sauce, made with ingredients I normally have on hand. Sometimes I throw in some diced chicken with the bacon.
Provided by JustJanS
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan, add the bacon and garlic, cook, stirring, until the bacon is crisp.
- Add the wine and bring to the boil.
- Stir in the cream, milk, mustard, cheese and blended cornstarch and water.
- Stir over a high heat until the sauce boils and thickens a little.
- Stir in the basil and green onions, and serve over the cooked pasta of your choice.
SUPER SMOKY BACON & TOMATO SPAGHETTI
Serve your pasta with a budget-busting tomato and paprika sauce. It's a healthy choice to boot
Provided by Katy Greenwood
Categories Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
- Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.
Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
BACON AND BASIL PASTA SALAD
Perfect for a potluck, picnic or any time you're serving a crowd, this big batch of pasta salad can be prepared in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h25m
Yield 22
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.
- In large bowl, mix pasta, tomatoes, bell peppers and onions.
- In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
- Just before serving, sprinkle bacon over salad and toss to combine.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (1/2 Cup), Sodium 270 mg, Sugar 1 g, TransFat 0 g
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
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4.3/5 (14)Total Time 30 minsCategory Easy Dinner, PastaCalories 402 per serving
- Bring a large pot of salted water to a boil. Add the pasta when the water is boiling and cook for 7-10 minutes (depending on shape) until al dente. Drain and reserve 1 cup of cooking water.
- Fry the bacon in a large frying pan until golden brown and crisp. Remove from the pan with a slotted spoon and set aside. Drain off the fat and reserve 1 tablespoon in the pan.
- Fry the onion and garlic until soft and translucent in the bacon fat. Add the chillies, tomatoes, tomato paste, cream and sugar and allow to simmer gently for a few minutes. Season to taste.
- Combine the cooked and drained pasta with the sauce. Add some of the reserved pasta cooking water and toss to coat the pasta in the sauce. Use the cooking water to loosen the pasta and to keep it saucy.
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- Bring a large pot of water to the bowl. Add a pinch of salt. Cook pasta according to packet but MINUS 2 minutes.
- Meanwhile, heat oil in a skillet over high heat. Add bacon and cook for 1 minute, then add garlic and onion and cook for 3 minutes or until onion is translucent and bacon is golden. Drain excess fat if desired.
- Scoop out a mug of pasta cooking water, then pour about 1/2 cup into the skillet. Bring to simmer and stir, scraping the skillet to dissolve in all the golden bits stuck on the pan into the liquid.
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