SPAGHETTINI WITH BACON, MUSHROOMS AND HERBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell
Nutrition Facts : Calories 716, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 61 milligrams, Sodium 1,156 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 23 grams
SUMMER HERB SPAGHETTI WITH CRUMBLED BACON
Make and share this Summer Herb Spaghetti With Crumbled Bacon recipe from Food.com.
Provided by NELady
Categories Spaghetti
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta cooking water, and transfer to a large bowl.
- Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8 to 10 minutes; drain on paper towels. When cool enough to handle, crumble into large pieces.
- While the pasta and bacon are cooking, using a food processor or blender, puree 1/2 cup parsley, 1/2 cup basil, the olive oil, lemon juice and 2 tablespoons chives; season with salt and pepper.
- Add the herb oil, parmesan cheese and reserved 1/2 cup of pasta cooking water to the pasta and toss. Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoons of chives.
- Season with salt and pepper and toss.
Nutrition Facts : Calories 846.7, Fat 42.8, SaturatedFat 11.6, Cholesterol 41.8, Sodium 583.8, Carbohydrate 89, Fiber 4.6, Sugar 2.8, Protein 25.8
SUMMER SPAGHETTI
This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like.
Provided by Dona England
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.
Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8
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
SPAGHETTI WITH PARMESAN AND BACON
Prepare your favorite pasta for weeknight dinner in a simple yet savory blend with bacon, Parmesan cheese, avocado oil, and garlic.
Provided by ACADO™ Avocado Oil
Categories Meat and Poultry Recipes Pork
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
- Whisk eggs, milk, salt, and pepper together in a bowl.
- Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.
Nutrition Facts : Calories 735.1 calories, Carbohydrate 94.2 g, Cholesterol 171.4 mg, Fat 23.3 g, Fiber 6.1 g, Protein 34.5 g, SaturatedFat 7.6 g, Sodium 1208.8 mg, Sugar 4.9 g
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- Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.
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