COOKING WITH BACON GREASE RECIPES

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DOES BACON GREASE GO BAD AND HOW TO STORE BACON GREASE ...



Does Bacon Grease Go Bad and How to Store Bacon Grease ... image

There’s nothing like starting your day with a tasty cooked breakfast, with piles of bacon that have been cooked to perfection. However, what do you now do with all of the bacon grease that has been left behind once you have finished cooking?There are a few uses for bacon grease, and it can even be

Provided by Cassie Marshall

SMOKY TOMATO CARBONARA RECIPE - NYT COOKING



Smoky Tomato Carbonara Recipe - NYT Cooking image

Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It’s traditionally made with Parmigiano-Reggiano, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it’s widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound spaghetti
2 large eggs plus 4 large egg yolks, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
6 ounces thick-cut smoked bacon, cut into 1/4-inch-thick matchsticks
2 tablespoons tomato paste
8 ounces cherry tomatoes, halved

Steps:

  • Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  • Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
  • Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
  • Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
  • While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
  • Serve in bowls with more cheese and black pepper.

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