Bacon Pasta With Cheese Sauce And Thyme Recipes

Steps:

• Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
• Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
• Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
• Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, 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 penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Steps:

• Cook pasta 20 min,in boiling water drain.
• cook and crumble Bacon, set aside.
• In a large pan over medium heat beat egg yolk's,.
• add milk, flour, and cheese. Wisk untill thick and creamy.
• Add bacon.
• Stir in pasta.
• Sprinkle Top with parsley and parmesan cheese.
• Serve right away.

Steps:

• Cook the pasta in salted boling water according to packet instructions.
• Grill the bacon until crisp, then chop into little pieces.
• In a small pan on a low heat, mix together garlic cream cheese and cream, stirring until smooth, add garlic salt and black pepper. Adding more or less for personal taste.
• Add bacon and peas to sauce mix, and keep stirring on a low heat till peas are warm. Set aside to thicken for 2 minutes.
• Drain pasta.
• Mix pasta and the sauce together, and serve.

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from the heat. , Drain pasta; add pasta and 1/3 cup bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and bacon. , Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
• While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.