Linguine With Asparagus Parmesan And Bacon Recipes

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.

Steps:

• In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan.
• Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl.
• Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.

Steps:

• Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
• Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
• Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
• Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

Steps:

• In a large skillet, add olive oil, butter, crushed red pepper, italian seasoning, parsley, and garlic. Cook over low heat until garlic is soft, about 5 minutes. Do not burn garlic.
• When the garlic is soft, add the asparagus and tomato.
• Stir until combined.
• Add cooked pasta and parmesan.
• Mix well.
• Salt and pepper to taste.
• Serve immediately.

Steps:

• On a baking sheet covered in foil, put 6 slices of bacon. Put sheet in cold oven, then turn on preheat to 400. Allow bacon to slowly cook for about 10-12 minutes. It should still be rather rare but partially cooked. Take it out and put it aside. Important: KEEP THE FOIL, do not throw it away - see below.
• Meanwhile, put the other ingredients including asparagus into a gallon size ziplock bag and shake to coat thoroughly.
• Wrap 4-5 stalks of asparagus about halfway down with the bacon. Place seamside down on the same foil and sheet you cooked the bacon on (right on the bacon grease spots). Cook for 10-20 minutes at 400 degrees, depending on how tender you want your asparagus (I like super tender at 20 minutes).

Steps:

• Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
• Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole. Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat with 2 tablespoons of oil and the butter. When the garlic starts to sizzle, stir in the asparagus. Let it start to fry, then add a spoonful of pasta water, cover, and leave to simmer on a low heat until the pasta is al dente.
• Using tongs, drag the pasta straight into the asparagus pan, letting a little starchy cooking water go with it. Turn the heat off, then finely grate in the pecorino and toss together until the fat, cheese and liquid make a natural creamy sauce--loosen with a little extra cooking water, if needed. Taste and season to perfection, then divide between your plates. Finish with a grating of pecorino and a little lemon zest, to taste.