Bacon spaghetti
Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana) Recipe | Serious Eats
One 28-ounce can plum tomatoes(
my family uses canned petite diced tomatoes)
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(
my family adds a pound or more)
½ teaspoon red pepper flakes
1 pound spaghetti or bucatini
1 cup grated Pecorino Romano(
Parmesan also works)
Directions
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.
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.
https://craftycreativekathy.wordpress.com/2013/07/01/bacon-fried-rice/
2 tablespoons bacon grease
1/2 to 1 small onion, diced small (depending on preference)
1 lb ground pork
2-4 eggs (depending on preference)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
3/4 cup frozen carrots & peas (optional)
3 tablespoons of bacon grease
1 tablespoon of vegetable oil
6 cups of fully cooked white rice
6-8 strips of fully cooked bacon, sliced in thin sections
2 tablespoons soy sauce
Directions:
Add two tablespoons of bacon grease to a large frying pan. Sauté onions over low to medium heat.
Add ground pork and cook until pork is no longer pink. Remove cooked and crumbled pork from pan into a bowl. If adding peas and carrots, add them frozen now. In a medium bowl, add eggs, garlic powder, pepper and salt. Mix eggs with a whisk breaking the yolks. Add egg mix to the frying pan. Scramble eggs lightly. When the eggs are halfway cooked, add 3 tablespoons of bacon grease and 1 tablespoon of vegetable oil. Quickly add the rice. Stir continuously until all the little pieces of rice are lightly coated in oil, separated and eggs are fully cooked. Add sliced bacon and cooked ground pork. Stir till well combined. Add soy sauce and stir till well distributed into the rice. Serve warm.
