Rachel's Recipes

Posts Tagged ‘Bacon

The only downside of this dish is that it requires two pots and one skillet. That said, the dish comes together than clean up!

Ingredients
1 pound bacon, chopped (I didn’t have a full pack so I used only about 1/2-3/4)
1/4 teaspoon red pepper flakes
1 pound rigatoni or penne pasta
1/2 cups heavy cream (I used skim milk since that was all I had on hand)
1/4 cups cream cheese (I used neufchatel)
1/4 cups Parmesan cheese, grated
2 eggs
1/4 teaspoon freshly ground black pepper

Directions
Set a pot of water on the stove to boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.

Cook the bacon in a skillet and sprinkle with red pepper flakes.

In a small saucepan, heat the heavy cream and cream cheese over low and whisk until smooth. Remove from heat and whisk in the Parmesan and pepper. Whisk in the eggs.

Toss the pasta with the sauce to coat. Stir in the bacon, and add some reserved pasta water if needed to loosen the sauce.

Source: Tasty Kitchen

This was an easy dish to put together and clean up since everything is cooked in one pan.

Ingredients
1/3 pound bacon, cut into one inch slice
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

Directions
In a large 12-inch skillet cook the bacon over medium heat until cooked through. Remove from the pan and set aside, reserving about 1 Tablespoon of the bacon grease. Add the chicken and onions and cook until heated through. Remove the chicken and onions and set aside with bacon.

In the same skillet, add the water, chicken broth, pasta, and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Add the bacon, chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.

Adapted from: Mel’s Kitchen Cafe

This dish came together in a snap. While a bit of a diet buster, it was very satifying and delicious.

Ingredients
Salt
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine (I used regular, fresh pasta)
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves (I used a handful of frozen, chopped spinach that I defrosted and drained)

Directions
Set a pot of salted water on the stove to boil.

In a heavy bottom skillet, cook the bacon and remove from the pan. You want to keep most of the drippings, but can drain off a bit to make it “healthier.”

While the bacon is cooking, mix together the cheese, eggs, and pepper. Add the pasta to the water and cook according to package directions. Reserve about 1/2 cup of the pasta water and mix into the cheese mixture.

Add the pasta to the skillet and toss with cheese mixture, bacon, and spinach.

Source: Claire Robinson

This may be Eric’s new favorite pasta dish. The smokiness of the bacon really enhances the sauce to jazz up traditional spaghetti and meatballs. If you already have meatballs in your freezer (store bought or homemade), it should take around 30 minutes to put together.

Ingredients
Kosher salt
13 oz box angel hair pasta or spaghetti
16-24 meatballs, thawed if frozen
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream (or half and half)
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Directions
Bring a large pot of salted water to a boil. While the sauce is simmering, add the pasta and cook to al dente. Drain and set aside until the sauce is complete.

Fry the bacon until crisp in a large skillet. Remove and allow to drain on paper towels. Drain bacon grease so only two tablespoons are remaining in the pan. Add the onion and shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Return the bacon to the skillet and add the meatballs, cooking until the meatballs are warmed.

Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes (this is when you should cook the pasta). Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

Source: Krista’s Kitchen

I brought these to a Memorial Day barbecue and they were the first dish to vanish. They’re pretty easy, but it does take a little time to wrap all of the chunks. Also, be sure to line the cookie sheet with foil, otherwise, you’ll have a lot more clean up than necessary.

Ingredients
1 pound bacon
1 can pineapple chunks
1/2 cup brown sugar
toothpicks

Directions
Preheat the oven to 375. Place brown sugar into a shallow bowl or dish. Line a cookie sheet or jelly roll pan with foil and place a cookie cooling rack on top.

Cut bacon in half. Dredge each slice in the brown sugar. Place a pineapple chunk on one end of the bacon; roll up and secure with a toothpick.

Place completed bites onto the cooling rack. Bake for 25 minutes or until bacon is cooked through.

Source: Tasty Kitchen

The original recipe says this serves six, but we liked it so much there was barely enough left for me to take for lunch the next day. It’s a rich dish, but really easy since the only thing you have to cook before dumping it into the crock is the bacon.

Ingredients
8 slices bacon
1 can cream-style corn
1 can (use the cream-style corn can to measure) frozen corn (you could also use one can of corn, undrained, but I tried to make it a tad healthier with the frozen corn)
1 can (12 ounces) evaporated milk
3-4 potatoes (I used russets)
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Directions
Place bacon on a wire rack on top of a baking sheet (with sides) or low pan. Bake in the oven according to package directions while prepping the rest of the ingredients.

In a slow cooker dump the cans of corn and evaporated milk.

Chop onion and cut potatoes into bite sized pieces. Add to the corn and stir, adding more potatoes if needed.

Once bacon has cooked, chop or crumble in into the slow cooker. (I didn’t blot the bacon on paper towels before doing so since most of the fat gathered on the baking sheet and I wanted the extra flavor.)

Season with Worcestershire, salt, and pepper. Stir and cover.

Cook on low for 8 hours (or high 4 hours) or until potatoes are softened.

Adapted from: Betty Crocker