SPAGHETTI WITH BRUSSELS SPROUTS AND BACON
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet.
- Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 1/4 cups pasta water.
- Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese.
SPAGHETTI WITH BACON AND BEEF SAUCE
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.
- Serve the pasta topped with cheese and parsley.
- Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.
BACON AND BRUSSELS SPROUT ORECCHIETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
- Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
- Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.
BRUSSELS SPROUTS PASTA WITH BACON AND VINEGAR
This recipe is endlessly adaptable: You can use pancetta or even sliced salami in place of the bacon, and chopped cabbage or torn escarole work well if you don't have sprouts. No shallots? A small red onion will do. Keep in mind different types of bacon (or other cured pork) will render different amounts of fat. When you add the brussels sprouts, if the skillet starts to look a little dry, add a tablespoon of oil to keep things moving. To achieve a nice mix of crisp leaves and tender cores, tear off some of the loose outer leaves from your brussels sprouts; they will wilt and blister while the more tightly bundled cores will soften and steam. This recipe is designed for a half pound of pasta; though you may be tempted to add extra pasta, the dish will be plenty filling with a whole pound of brussels sprouts.
Provided by Dawn Perry
Categories dinner, easy, weeknight, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
- Drop pasta into the boiling water and cook according to package instructions until al dente.
- Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
- Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.
SPAGHETTI WITH BACON
As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
PASTA WITH BRUSSELS SPROUTS AND BACON
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
- Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
- Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.
CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS
This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.
Provided by Kay Chun
Categories dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil.
- Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
- Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
- Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
- Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
- Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.
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
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BACON PARMESAN BRUSSELS SPROUTS SPAGHETTI
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5/5 (19)Total Time 30 minsCategory Dinner, Gluten Free, Lunch, Nut FreeCalories 495 per serving
- First, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Set aside. You can prep the brussels up to 2-3 days ahead of time, if you’d like.
- Next, add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium to medium low heat. Once bacon is done cooking, you can set aside to cool, blot with a paper towel to absorb excess grease and then chop into bite-sized pieces.
- Add oil to a large pan or skillet and place over medium-high heat. Add in shredded brussels sprouts, season with salt and pepper and cook for a few minutes, stirring frequently until tender and slightly golden brown. Remove from heat once done.
- While the brussels cook, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir in the pasta and cook until al dente. Once pasta is done cooking, reserve ⅓ cup of pasta water and set aside, then drain pasta in a colander and transfer pasta back to the pot.
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