Creamy Bacon Noodles Recipes

CREAMY PASTA WITH BACON

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

BACON AND EGG NOODLES

Steps:

• 1. Cook bacon until crisp in a large skillet, non stick preferred. Crumble and set aside. Drain and save bacon grease in a small bowl. Set skillet aside for now.
• 2. Boil noodles according to package directions. Drain well and add to the skillet. Add the crumbled bacon. Add 2 tablespoons of reserved bacon grease and 2 tablespoons of olive oil (or just use all bacon grease). Turn heat to medium - medium/high and stir fry until well combined and noodle are all coated with the oils.
• 3. Crack eggs into a bowl and whisk well. Add a little salt and pepper. Pour egg mixtures over hot noodles and continue to stir fry until all looks cooked through. Stir continuously or you will end up with an omelet under the noodles. Salt and pepper to taste and serve. Enjoy!

CREAMY NOODLES AND CABBAGE

Steps:

• In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.

CREAMY CABBAGE WITH NOODLES

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
• Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
• Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
• Cover and bake until mixture is hot and bubbly, about 30 minutes.

BACON AND NOODLES

Steps:

• Heat oven to 375 degrees.
• Fry the bacon until it's crispy, drain on paper towels and crumble.
• Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
• In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
• Repeat these layers 3 more times.
• Bake the casserole in preheated oven, uncovered for 30 minutes.

CREAMY BACON NOODLES

Steps:

• Cook bacon in a large skillet until crisp, remove with a slotted spoon, drain on paper towels then crumble.
• Pour off all but 2 tbls of the bacon fat, add mushrooms and cook over high heat until they begin to brown.
• Reduce heat to medium low, add green onion and garlic, cook and stir 1-2 minutes.
• Add cream, cream cheese, basil, thyme and bacon, reduce heat to low and stir until cheese melts and sauce is smooth.
• Add tomatoe, season with salt and pepper, pour over hot noodles and serve.

CREAMY PASTA SALAD

Steps:

• Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
• While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
• In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
• Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
• Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.