Best Pasta Romano With Bacon Recipes

MALFADINE ALLA ROMANA (PASTA WITH BACON AND CHEESE SAUCE)

MALFADINE ALLA ROMANA (Pasta with Bacon and Cheese sauce) image

Malfadine is a hearty ribbon-like pasta that I came across one day in an Italian gourmet shop. I had no idea what to do with the stuff so of course consulted the internet and came across this recipe. In typical fashion, I've tweaked it a bit. If you can't find malfadine, tagliatelle would be an acceptable substitute. My husband and I can eat this entire recipe, but I would imagine the yield would stretch to three people, especially if you serve a salad or vegetable on the side. I always think as I eat this : How could a pasta dish with no garlic taste so good ?

Provided by FlemishMinx

Categories European

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces mafalda pasta
3 tablespoons olive oil
1 onion, chopped finely
7 ounces lardons or 7 ounces smoked bacon
1 (14 ounce) can chopped imported Italian tomatoes, with liquid
12 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons parmesan cheese or 3 tablespoons romano cheese
2 tablespoons butter
salt and pepper

Steps:

If using bacon, cut into cubes.
In a frying pan, saute the onion till softened but not browned.
Add the lardons or bacon cubes, and brown them.
Add the canned tomatoes and the chopped sun-dried tomatoes.
Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook the malfadine al dente.
Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
Transfer to a serving dish and serve immediately.

SPAGHETTI WITH BACON

Spaghetti with Bacon image

As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 6

Ingredients

8 ounces uncooked spaghetti
1/2 pound bacon strips, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

PASTA ROMANO WITH BACON RECIPE - (4.3/5)

Pasta Romano with Bacon Recipe - (4.3/5) image

Provided by á-382

Number Of Ingredients 13

Ingredients

5 quarts water
2 tablespoons salt
4 slices bacon
l pound green beans, cut into 1-inch pieces & blanched or 1 1/2 pounds broccoli florets, chopped
2 plum tomatoes, seeded & cut into small pieces
2 ounces Pecorino Romano cheese (about 1 cup grated)
1 ounce Parmesan cheese (about 1/2 cup grated)
1 pound cavatappi or small spiral pasta
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
4 garlic cloves, minced
12 ounces shrimp, peeled, deveined & precooked
4 tablespoons butter

Steps:

Bring water to a boil. Add salt. Add pasta & cook until almost done. In a large skillet, dice bacon & cook until crisp. Remove the bacon & leave bacon fat. Add peppers & garlic to bacon fat & cook over medium heat for 30 seconds. Add tomatoes & either green beans or broccoli & cook for 4 to 5 minutes. Save back 1 cup pasta water & then drain pasta. Add pasta, shrimp, cheeses, butter, bacon & pasta water. Simmer until heated through and slightly thickened.

BACON PASTA WITH CHEESE SAUCE AND THYME

Bacon Pasta with Cheese Sauce and Thyme image

Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 10

Ingredients

8 ounces bacon end strips, or regular bacon, cut into 1/2-inch pieces (1 1/4 cups)
1 small onion, chopped (1 1/2 cups)
4 large cloves garlic, minced (2 tablespoons)
1 teaspoon chopped fresh thyme, plus whole leaves for serving
Kosher salt and freshly ground pepper
1 pound spaghetti
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1/2 cup whole milk
8 ounces mixed grated melting cheeses, such as Gruyere, Monterey Jack, and fontina

Steps:

Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.