Mmmm Bacon Vodka Recipes

Steps:

• Fry up three strips of bacon.
• Add cooked bacon to a clean pint sized mason jar. T.
• rim the ends of the bacon if they are too tall to fit in the jar and add optional crushed black peppercorns.
• Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.
• At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats.
• Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
• pour into bottles and enjoy.

Steps:

• Divide vodka evenly among mason jars; reserve vodka bottle.
• In 10-inch skillet, cook bacon over medium heat until crisp. Remove bacon and reserve for another use. Reserve 2 tablespoons bacon drippings; discard any remaining drippings.
• Add 2 teaspoons drippings to vodka in each jar. Cover jars tightly with lid; shake well. Let stand at room temperature 6 hours.
• Place jars in freezer for 30 minutes. Line mesh strainer with cheesecloth; set strainer in large bowl. Strain vodka in strainer (any bacon drippings should remain in cheesecloth). Use funnel to pour strained vodka back into original bottle. Store in cool, dark location for up to 6 months.

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
• Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
• Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
• Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
• Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
• Enjoy!