Orecchiette With Spinach Garlic And Bacon Recipes

ORECCHIETTE WITH BACON, LEMON AND CREAM

Steps:

• Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl.
• Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside.
• Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce.
• Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately.

ORECCHIETTE WITH SPINACH, GARLIC AND BACON

Steps:

• Cook pasta according to directions on the box.
• While frying your bacon, defrost spinach in the microwave according to directions.
• Sauté onion in olive oil until tender; add the garlic and sauté two more minutes. Add the spinach to the onions.
• Crumble the bacon and add to the mixture.
• Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking.
• When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve.
• •Serving Suggestion: Sprinkle grated cheese over top.

ORECCHIETTE WITH SAUSAGE AND SPINACH

Steps:

• Cook the pasta al dente according to package directions.
• Meanwhile, crumble the sausage meat into a skillet (take it out of casings if using whole sausages). Add the onion to the skillet as well, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
• Reduce the heat to medium and stir in the garlic and Dijon mustard (cook for about 30 seconds).
• Pour in the wine and cook until reduced by half (about 1-2 minutes).
• Add in the spinach and basil. Toss (using tongs or two large spoons) until the spinach has wilted, then add in the drained pasta and toss again.
• Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top.

ORECCHIETTE WITH ARTICHOKES AND BACON

Steps:

• Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente.
• Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into 1/2-inch-thick slices, and leave in the water while you start the sauce.
• Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight-sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more.
• When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.