Bacon Lettuce Tomato Bucatini Recipes

BACON, LETTUCE, AND TOMATO MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
• Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.
• Mix bacon into macaroni salad to serve.

BACON, LETTUCE & TOMATO SANDWICH

Steps:

• Spread toast slices with mayo.
• Fill with remaining ingredients to make 2 sandwiches.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

BACON, LETTUCE & TOMATO BUCATINI

Steps:

• Bring a pot of salted water to a boil for the bucatini.
• Mince garlic for the bread crumbs in a food processor. Add cubed bread, and process until coarse. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
• Saute bacon for the pasta in a large nonstick skillet over medium heat. Cook until crisp, then drain pieces on a paper towel-lined plate. Pour off all but 1 tablespoon of drippings.
• Carmelize the tomatoes and sugar in the drippings over medium heat. Cook until tomatoes begin to brown, about 5 minutes. Add leeks; saute until wilted, 3-4 minutes.
• Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.
• Cook bucatini in boiling water according to package directions. Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt, then divide pasta between plates. Sprinkle pasta with reserved bacon pieces and bread crumbs before serving.

BLT PASTA SALAD

Steps:

• Cook the bucatini according to package direction. Drain and rinse with cold water.
• Chop the tomatoes in half, and toss the pasta with the spinach, tomatoes, and bacon.
• Combine the mayo, sun dried tomatoes, garlic salt, and bacon grease. Mix well until combined. Toss the sauce over the pasta salad until everything is evenly coated.
• Chill for an hour, minimum, and give a liberal sprinkling of Parmigiano Reggiano before serving.

BACON, LETTUCE AND TOMATO SALAD

Steps:

• Cook bacon until it is crisp by your favorite method.
• Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
• Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
• Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
• In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
• Pour the dressing over the salad and toss well.
• Serve immediately.

BUCATINI WITH ONION, BACON, AND TOMATO

Steps:

• Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
• Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
• Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
• Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
• Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
• Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
• When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
• With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
• Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
• When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
• Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.