Summer Herb Spaghetti With Crumbled Bacon Recipes

SPAGHETTI WITH PARMESAN AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• 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 into small pieces.
• Whisk eggs, milk, salt, and pepper together in a bowl.
• Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.

SUMMER PASTA WITH HERBS AND VEGGIES

Steps:

• Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
• Meanwhile, in large skillet over medium heat, heat oil.
• Add zucchini and garlic; cook for 5 minutes, stirring frequently.
• Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
• Stir in herbs; simmer for 5 minutes.
• Season with salt and pepper.
• Toss sauce with hot pasta.
• Serve immediately, with Parmesan cheese for sprinkling on top.

SUMMER SPAGHETTI

Steps:

• Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.

EGGS CARBONARA WITH BASIL AND PARMESAN

Steps:

• Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.
• While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
• Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.