Pasta With Kale Bacon And Parmesan Recipes

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, 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 penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

CHEESY PASTA WITH BACON AND KALE

Steps:

• Bring a large pan of water to the boil and cook the pasta according to the pack instructions (usually 10-12 minutes).
• Whilst the pasta is cooking, heat the oil in a frying pan until very hot, then cook the bacon until browned and crispy (about 5 minutes). Turn a couple of times during cooking. Remove from pan and chop into small pieces.
• Keep the frying pan on the heat, but turn the heat down to low (there should still be some bacon fat in there). Place the kale in the bacon pan and let it cook in the hot oil for 1 minute. Turn off the heat.
• When the pasta is cooked, drain it, reserving 1 cup of the cooking water.
• Put the pasta back in the pan and place over a low heat. Stir in the cheese and cream, then once the cheese has melted, stir in the kale and bacon. Heat through for 1 minute. If the pasta looks a little dry, add in a good splash of the pasta cooking water.
• Divide between four bowls and serve.

PASTA WITH KALE, BACON AND PARMESAN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and stirring kale into the boiling water for the last 2-1/2 min. Drain in colander, reserving 1/2 cup of the cooking water.
• Cook and stir bacon in large skillet on medium heat until crisp; drain. Reserve bacon for later use.
• Add onions, garlic and dressing to skillet; cook on medium heat 5 min., stirring frequently. Add reserved cooking water; stir. Bring to boil. Add pasta mixture; mix lightly. Remove from heat.
• Top with cheese and reserved bacon.

PASTA WITH ZUCCHINI, BACON AND PARMESAN

Steps:

• Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
• In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

KALE & SMOKY BACON PASTA

Steps:

• Boil a large pan of water and cook the pasta following pack instructions.
• Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.
• Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

Steps:

• Set a rack in the center of the oven and heat to 375 degrees.
• Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
• While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
• After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
• Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
• Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
• When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
• Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
• Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.