BACON PASTA WITH CHEESE SAUCE AND THYME
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
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.
MALFADINE ALLA ROMANA (PASTA WITH BACON AND CHEESE SAUCE)
Malfadine is a hearty ribbon-like pasta that I came across one day in an Italian gourmet shop. I had no idea what to do with the stuff so of course consulted the internet and came across this recipe. In typical fashion, I've tweaked it a bit. If you can't find malfadine, tagliatelle would be an acceptable substitute. My husband and I can eat this entire recipe, but I would imagine the yield would stretch to three people, especially if you serve a salad or vegetable on the side. I always think as I eat this : How could a pasta dish with no garlic taste so good ?
Provided by FlemishMinx
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- If using bacon, cut into cubes.
- In a frying pan, saute the onion till softened but not browned.
- Add the lardons or bacon cubes, and brown them.
- Add the canned tomatoes and the chopped sun-dried tomatoes.
- Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
- Meanwhile, cook the malfadine al dente.
- Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
- Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
- Transfer to a serving dish and serve immediately.
PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.
Provided by Julia Moskin
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
- Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
- When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
- Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
- As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
- For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.
Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram
SHRIMP,ARTICHOKE AND FETA PASTA
this is a fabulous shrimp pasta that i came up with as a change to our usual pasta dinners. i hope you enjoy it as much as we did.
Provided by polly salama
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine all the ingredients except pasta including the marinade from the artichokes.
- stir well.
- cook the pasta and toss with the shrimp mixture.
- serve and enjoy!
TAGLIERINI ALLA CAMPAGNOLA
This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat.
- Add bacon and fry until crisp.
- Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
- Stir in wine and cook until liquid evaporates.
- Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
- Spoon over cooked pasta and sprinkle with minced parsley.
- Serve, passing additional parmesan cheese.
Nutrition Facts : Calories 698.5, Fat 16.7, SaturatedFat 7, Cholesterol 30.2, Sodium 690.5, Carbohydrate 107.2, Fiber 11.6, Sugar 11.8, Protein 26.8
BUCATINI AMATRICIANA ALLA ROMANA
This is one of the most popular Roman pasta dishes, very tasty and quick and simple to prepare. Like so many of traditional Italian dishes every household and every mammas and nonnas have their own recipes none of which are identical, this is the one we established and find to our liking... Bucatini is the type of the pasta traditionally used for this recipe, you can also use spaghetti, the result is just as delicious. Note: Given amounts of ingredients below are just a rough indication... please feel free to adjust them according to your preference! Also, during the season, do use fresh ripe tomatoes instead of those from the tins!
Provided by dolcetta46
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet sauté onion and garlic in a sufficient amount of olive oil.
- When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
- *if you are using the tinned tomatoes, mush them up in small pieces.
- Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
- Meanwhile cook the pasta al dente, and drain.
- Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.
Nutrition Facts : Calories 601.3, Fat 17.6, SaturatedFat 5.6, Cholesterol 23.8, Sodium 732, Carbohydrate 91.7, Fiber 6.5, Sugar 10.4, Protein 19.2
CREAMY PASTA WITH BACON
I have to admit whenever I first saw this I was skeptical...but after one bite, I was hooked. It has a flavor that I didn't expect, especially after hearing the ingredients. I don't know where it originally came from as I got this recipe from my mom. Unsure of serving amount...makes quite a bit though.
Provided by kdp4640
Categories One Dish Meal
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta and drain.
- Fry bacon, drain off grease, and crumble into small pieces.
- Saute mushrooms, garlic, and green onions in bacon grease.
- Add pasta, parmesan, bacon pieces, whipping cream, and black pepper to sauted mushroom mixture.
- Simmer until slightly thickened.
- Enjoy!
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