Spaghetti With Bacon Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

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.

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.

Steps:

• Cut bacon and onion into small pieces.
• Cook in pot or large pan till lightly browned and the onions are tender.
• Drain grease.
• Add tomato sauce.
• *Fill 2 of the 4 cans with water and stir.
• transfer water between cans and pour into meat and tomato mixture* Add spices.
• Stir well and let simmer for about 30 to 40 minutes.
• Cook spagetti according to package directions.
• Mix the meat and sauce with the noodles.
• Serve with dinner rolls/brown and serve rolls.
• NOTE: Makes a large amount.
• Can be adjusted to any size.

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.

Steps:

• Cut bacon into matchsticks and cook over medium-high heat for 5 minutes.
• Add diced onion and cook till tender (approx 6-8 minutes). Meanwhile, fill pot with water for spaghetti and set on high.
• Drain 3/4 - 7/8 of the fat. How much you drain is up to you. The more you drain, the healthier it is. The more you leave in, the better it tastes.
• Add the white wine and raise the temperature. Cook off most of the liquid (approx 5 minutes).
• Lower temperature to moderate heat, add tomatoes, thyme, salt and pepper. Cook for 10 - 15 minutes.
• By now, water should be boiling. Cook spaghetti according to package directions.
• Drain spaghetti, toss with sauce.
• Enjoy!

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bacon, ketchup, pickles, barbecue sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain spaghetti; stir into meat mixture., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Steps:

• Blend broth and beans in blender until smooth.
• Mix bean mixture, dressing, tomato paste, pepper and bacon in saucepan; cook on medium heat 5 min. or until heated through, stirring frequently.
• Toss sauce with hot spaghetti, cheese and parsley; serve immediately.

Steps:

• Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
• Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Whisk eggs, milk, salt, and pepper together in a bowl.
• Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.