LINGUINE WITH SEAFOOD
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
BACON-TOMATO LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
- Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
- Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
LINGUINE WITH BACON AND ONIONS (LIDIA BASTIANICH)
If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find. Just be sure not to overcook it. If you prefer, you can pour off all the bacon fat after browning the bacon and replace it with an equal amount of olive oil, but remember, the bacon fat has a much more pronounced flavor. If you don't have the stock called for in the recipe, just use water from the pasta pot. .
Provided by Brookelynne26
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
- Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
- The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
- Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.
Nutrition Facts : Calories 563.3, Fat 24.6, SaturatedFat 8.3, Cholesterol 123.4, Sodium 667.2, Carbohydrate 63, Fiber 3.1, Sugar 3.7, Protein 21.2
LINGUINE WITH BACON AND ONIONS
This is a wonderful classic Italian dish that is so simple! This is adapted from a recipe in one of my favorite cookbooks - "Lidia's Italian-American Kitchen".
Provided by Ingy1171
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring 6 quarts of salted water to a boil.
- Boil linguine for about 8 minutes, or until al dente.
- Strain when done leaving about a cup of pasta-cooking water aside.
- Heat olive oil in large, heavy skillet over medium heat.
- Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.
- Remove bacon from skillet, leaving 3-4 T. of fat in the pan.
- Add onions and cook until wilted but still crunchy, about 4-5 minutes.
- Add broth, bring to a boil, then adjust heat to a simmer. Cook until liquid is reduced about half.
- Combine pasta with the onions and "sauce". Stir to coat the pasta.
- Add pasta water if necessary, to coat pasta.
- Toss in bacon.
- Remove from heat and add egg yolks one at a time, tossing well after each.
- Add grated cheese, then black pepper, tossing well, and serve immediately.
Nutrition Facts : Calories 551.8, Fat 24.5, SaturatedFat 8.2, Cholesterol 123.3, Sodium 664.6, Carbohydrate 60.4, Fiber 2.8, Sugar 2.6, Protein 20.9
LINGUINE WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
LINGUINI WITH BACON AND SCALLOPS
A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.
Provided by denisef
Categories Meat and Poultry Recipes Pork
Time 49m
Yield 6
Number Of Ingredients 11
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.
- Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
- Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 66.2 g, Cholesterol 46.1 mg, Fat 12.1 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 3.2 g, Sodium 688 mg, Sugar 4.4 g
More about "linguinewithbaconandonions recipes"
LINGUINE WITH ONION, BACON, AND PARMESAN - FOOD & WINE
From foodandwine.com
1/5 Servings 4
- In a large frying pan, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes. Remove from the heat.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt, and the pepper. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan cheese.
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
LITHUANIAN BACON BUNS (LASINECIAI) RECIPE - THE SPRUCE …
From thespruceeats.com
LANGOUSTINE RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
10 BEST LINGUINE RECIPES-RECIPES FOR LINGUINE—DELISH.COM
From delish.com
23 LOVELY LINGUINE RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST LANGOUSTINE RECIPES | YUMMLY
From yummly.com
LINGUINE WITH BACON AND ONIONS - TLN
From tln.ca
Estimated Reading Time 2 mins
WHAT IS LINGUINE? - THE SPRUCE EATS
From thespruceeats.com
LINGUINE'S ITALIAN RESTAURANT
From linguines.ca
LINGUINE, BACON, AND MUSHROOMS - GIANGI'S KITCHEN
From giangiskitchen.com
LINGUINE WITH BACON AND ONIONS - LIDIA
From lidiasitaly.com
LINGUINE WITH ONION, BACON, AND PARMESAN RECIPE | MYRECIPES
From myrecipes.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
LIDIAS ITALY: RECIPES: LINGUINI WITH BACON AND ONIONS - PINTEREST
BOURBON REVIEWS, NEWS & RESOURCES | BOURBON & BANTER
From bourbonbanter.com
LINGUINE WITH BACON AND ONIONS - SWEETNICKS
From sweetnicks.com
HOW TO PAIR ANY BOURBON WITH FOOD - WHISKY ADVOCATE
From whiskyadvocate.com
CHICKEN BACON RANCH PASTA SALAD RECIPE
From centercutcook.com
LINGUINE WITH CARAMELIZED ONIONS, BACON, AND OLIVES
From foodschmooze.org
EASY LINGUINE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
EASY LINGUINE WITH LANGOUSTINES AND ALFREDO SAUCE
From caribbeangreenliving.com
LINGUINE WITH CLAMS, BACON, AND TOMATO RECIPE - FOOD & WINE …
From foodandwine.com
LINGUINE RECIPES | COOKING LIGHT
From cookinglight.com
BEAUJOLAIS VILLAGES & FOOD PAIRING - (WITH REASONS!)
From drinkandpair.com
LINGUINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LINGUINE WITH BACON AND ONIONS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
23 DISHES TO MAKE YOU FALL IN LOVE WITH INDONESIAN FOOD
From baconismagic.ca
LINGUINE WITH CRISPY ONIONS AND BRAZIL NUT PANGRATTO
From houseandgarden.co.uk
LINGUINE WITH ONION, BACON, AND PARMESAN RECIPE - DELISH
From delish.com
BACON PAN FRIED NOODLES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
LINGUINE WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE
From mygourmetconnection.com
LINGUINE WITH BACON AND ONIONS | COOKSTR.COM
From cookstr.com
CREAMY MUSHROOM AND BACON LINGUINE - SCRUFF & STEPH
From scruffandsteph.com
LINGUINE WITH BACON AND PARMESAN - SIMPLY BEING MOMMY
From simplybeingmommy.com
7 WAYS TO COOK WITH LINGUINE NOODLES - MYRECIPES
From myrecipes.com
LINGUINE RECIPES | ALLRECIPES
From allrecipes.com
LINGUINE WITH SMOKED BACON, SUN-DRIED TOMATOES ... - ONCE UPON …
From onceuponafoodblog.com
LINGUINE WITH BACON AND ONIONS | RACHAEL RAY IN SEASON
From rachaelraymag.com
HEALTHY LINGUINE RECIPES | EATINGWELL
From eatingwell.com
QUICK CANADIAN DINNER: LINGUINE WITH BACON, BEER AND …
From foodnetwork.ca
29 TASTY ANGUILLA FOOD AND DRINK YOU'LL LOVE - BACON IS MAGIC
From baconismagic.ca
MENU APPS MAINS DESERT WINE LINQUOUR | LINGUINE'S ITALIAN …
From linguines.ca
You'll also love