I've recently acquired about 20 lbs of bacon, don't ask how, just give me some good bacon recipes please.
Use bacon instead of pancetta
Avenue Food: Pasta with Pancetta, Pepper, and White Wine
PASTA WITH PANCETTA, PEPPER, AND WHITE WINE
1 pound spaghetti
3 ½-thick slices pancetta (about 1/2 pound total), cut into small chunks
2 minced shallots
½ cup dry white wine
Black pepper
1/4 cup chopped parsley
Grated Parmigiano-Reggiano
Put pasta water on to boil. In a large sauté pan over fairly low heat, render pancetta in a little olive oil until it's dark and crisp. Add shallots, sauté a couple of minutes. Add wine and a generous amount of coarsely ground black pepper, simmer for about ten minutes. Boil pasta, adding about 1/2 cup of the pasta water to the pancetta sauce and simmering a few minutes longer. Drain pasta, toss with sauce and parsley. Finish with a sprinkle of cheese.
There are other versions of this recipe.When I was first making pasta All'Amatriciana I was just using only bacon, onion and a can of crushed tomatoes.
Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana) | Serious Eats : Recipes
One 28-ounce can plum tomatoes
You can use other kinds of canned tomatoes,I usually use petite diced tomatoes. So I can skip a step or two
½ teaspoon kosher salt, plus a tablespoon for the pasta
¾ pound yellow onions, sliced ⅓-inch thick (about 4 cups)
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and crushed
6 ounces bacon, chopped
If you really love bacon add as much as you want.
½ teaspoon red pepper flakes
1 pound spaghetti or bucatini
1 cup grated Pecorino Romano
You can substitute with Parmesan or Parmigiano-Reggiano
Procedures
1.Bring a large pot of water to a boil. Add a tablespoon of salt.
2.Drain the tomatoes in a colander, saving all the juice. Roughly chop the tomatoes into ½-inch squares. Set aside.
3. Pour ½ cup water into a heavy-bottomed 12-inch stainless steel skillet over medium-high heat. Add the sliced onions. Cook, stirring often, until onions have softened, and water has nearly evaporated.
4. Add olive oil, garlic, and ¼ teaspoon of salt to the skillet. Stir occasionally, and cook until onions and garlic are sizzling, about 2 minutes.
5.Move onions and garlic to the side of the skillet to clear a space for the bacon. Add the bacon and cook until they start to render their fat, and then stir with the onions. Add the red pepper flakes, stir well, and let everything cook until bacon is crisp and onions are golden, about 5 minutes.
6. Add the chopped tomatoes and the reserved juice, along with a cup of water. Season with ¼ teaspoon salt, and stir well. Turn heat to high and bring to a boil, and then turn to medium-low. Simmer sauce, adjusting the heat to make sure it doesn’t boil, until it thickens, about 20 minutes.
7. With about ten minutes left, add pasta to the boiling water. Cook according to the directions on the box. When it is al dente, remove pasta with a pair of tongs and transfer it to the skillet with the sauce. Toss over medium heat until pasta is coated in the sauce. Add 1/4 cup of the water from the pasta pot if sauce is too dry.
8 .Turn off the heat, and add grated cheese. Divide pasta between the plates and serve.
You can just cook the bacon first and set aside and then cook the onions,garlic and other ingredients
Tuscan Carbonara
Tuscan Carbonara Recipe : Paula Deen : Food Network
1 pound spaghetti
Salt
1/2 pound pancetta or bacon, diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off
In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.