Best Fusilli With Asparagus And Bacon Recipe Epicuriouscom Recipes

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STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS



Stir-Fried Asparagus With Bacon and Crispy Shallots image

Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.

Provided by Jonathan Wu

Categories     Bon Appétit     Asparagus     Vinegar     New York     Shallot     Soy Sauce     Cornmeal     Bacon

Yield Serves 4

Number Of Ingredients 12

1/4 cup black vinegar
1/4 cup sherry vinegar
2 small shallots, thinly sliced into rings
4 ounces slab bacon, cut into 1x1/4-inch pieces
1 tablespoon vegetable oil, plus more for frying (about 3 cups)
1/4 cup all-purpose flour
1/4 cup fine-grind cornmeal
Kosher salt
1 pound asparagus, trimmed, thinly sliced on a diagonal
1 tablespoon white soy sauce
Special Equipment
A deep-fry thermometer

Steps:

  • Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
  • Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
  • Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
  • Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

FUSILLI WITH BACON



Fusilli With Bacon image

A quick and easy meal best prepared as required.Cooking time given does not include the cooking of the pasta.You could add more cream or sub it with stock or a tomato based pasta sauce.

Provided by katew

Categories     Kid Friendly

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

500 g fusilli
4 slices bacon, cut into thin strips
1 small onion, finely chopped
1 garlic clove, crushed
1 cup frozen green pea
2 tablespoons chopped fresh parsley
salt and pepper
3/4 cup cream, I use lite cream
cheese, your choice, to serve

Steps:

  • Cook pasta until al dente. Cover and set aside.
  • Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
  • Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
  • Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.

Nutrition Facts : Calories 735.3, Fat 26.1, SaturatedFat 12.4, Cholesterol 65.2, Sodium 252.3, Carbohydrate 101.9, Fiber 5.8, Sugar 5, Protein 22

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON



Zucchini, Corn, and Basil Fusilli with Bacon image

Provided by Melissa Roberts

Categories     Pasta     Quick & Easy     Dinner     Basil     Bacon     Corn     Zucchini     Gourmet     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano

Steps:

  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
  • Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
  • Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
  • Top with crumbled bacon and a generous amount of freshly ground pepper.

FUSILLI PRIMAVERA



Fusilli Primavera image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
9 ounces fusilli (about 3 1/2 cups)
1 bunch thin asparagus (about 1 pound), cut into 1 1/2-inch pieces
2 ears of corn, shucked
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, smashed
1/2 head fennel, cored and thinly sliced
Freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons shredded asiago cheese, plus more for topping
1 tablespoon chopped fresh tarragon
1 tablespoon unsalted butter

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
  • Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
  • Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
  • Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.

Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 14 milligrams, Sodium 474 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 15 grams, Sugar 10 grams

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.

Provided by Joy Manning

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

Steps:

  • Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
  • Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
  • Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

FUSILLI ALL'AMATRICIANA



Fusilli All'amatriciana image

Provided by Gina Schild

Categories     Onion     Pasta     Tomato     Quick & Easy     Bacon     Bon Appétit     Miami     Florida

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
6 bacon slices (about 5 ounces), finely chopped
1 large onion, chopped
1/3 cup dry white wine
1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
Cayenne pepper
8 ounces fusilli or penne pasta, freshly cooked
Grated Parmesan

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
  • Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.

FUSILLI WITH COLLARDS, BACON, AND GARLIC



Fusilli with Collards, Bacon, and Garlic image

Categories     Garlic     Onion     Pasta     Quick & Easy     Bacon     Winter     Collard Greens     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

Steps:

  • In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.

ASPARAGUS, BACON, AND FRISéE SALAD



Asparagus, Bacon, and Frisée Salad image

Categories     Salad     Leafy Green     Pork     Quick & Easy     Bacon     Asparagus     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 6

5 slices bacon (about 1/4 pound)
1/2 pound asparagus
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/2 head frisée (French curly endive) or 1/4 head chicory (curly endive)

Steps:

  • In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
  • In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.

FUSILLI WITH ASPARAGUS AND BACON



Fusilli with Asparagus and Bacon image

Categories     Pasta     Sauté     Quick & Easy     Parmesan     Bacon     Asparagus     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Steps:

  • Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
  • Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
  • While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
  • Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
  • Serve pasta sprinkled with bacon and with additional cheese on the side.

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