SMOKY BACON RECIPES RECIPES
SUPER SMOKY BACON & TOMATO SPAGHETTI RECIPE - BBC GOOD F…
Serve your pasta with a budget-busting tomato and paprika sauce. It's a healthy choice to boot
Provided by Katy Greenwood
Categories Main course, Pasta
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 500 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.2 milligram of sodium
BACON PASTA RECIPES - BBC GOOD FOOD
Give your pasta dishes a flavour boost by adding smoky bacon. Our comforting recipes include mushroom and bacon penne, carbonara and bacon macaroni cheese.
Provided by Alice Johnston
Number Of Ingredients 1
More about "smoky bacon recipes recipes"
RICK STEIN'S MACARONI CHEESE WITH SMOKY BACON
From thehappyfoodie.co.uk
Cuisine American
Melt the butter in a large saucepan, stir in the plain flour and cook for a minute. Add the mustard, then take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf, put the pan back on the heat and cook the sauce, stirring constantly, until it boils and is thick and bubbling.
Take the pan off the heat again, remove the bay leaf and add the Cheddar, then keep stirring until the cheese has melted. Season with black pepper and nutmeg.
Boil the macaroni in a large pan of salted boiling water (with a ratio of 1 teaspoon of salt per 600ml of water) for about 10 minutes or until al dente, then drain well.
Butter an ovenproof dish that’s about 35 x 20cm in size and preheat the oven to 200°C/Fan 180°C. Fry the bacon lardons or pancetta until crisp and add them to the cheese sauce. Stir the cooked macaroni into the sauce and pour everything into the buttered dish. Mix the breadcrumbs with the Parmesan and scatter them over the top. Bake for 25–30 minutes until golden and bubbling. Serve with a green salad.
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