Bacon And Fresh Pasta In A Jar Recipes

EASY GARLIC BACON PASTA RECIPE

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.

BACON AND ONION PASTA

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.