Tomato Bacon And Onion Fettuccine Recipes

PASTA WITH BACON AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
• Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
• Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
• Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
• Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

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.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

TOMATO, BACON AND ONION FETTUCCINE

Steps:

• Cook pasta to desired doneness. Drain and cover to keep warm.
• In medium skillet, cook bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tbsp drippings in the skillet. Add onion and cook until crisp-tender.
• Crumble bacon, add bacon, tomato and basil to the onions. Cook until just heated.
• Add to cooked pasta and toss well. Add salt and pepper if you want.

TOMATO AND BACON PASTA

Steps:

• Equipment:
• Frying pan,
• Cutting knife,
• Wooden spoon ,
• Saucepan,
• Spaghetti spoon,
• Firstly peel, cut and dice the onion and garlic. Then preheat a drop of oil in a frying pan on a low to medium heat. Then add the onion and garlic for around 5-7 minutes.
• Next dice the bacon and add to the frying pan. Leave to cook for around 10-15 minutes on a low heat. Then grate the carrot and add for the last 5 minutes.
• Boil a saucepan with salt water and add the pasta or spaghetti cook according to packet. Once cooked drain and serve onto a plate with the tomato and bacon sauce. Finish with a sprinkle of cheese.

BACON, ONION, GARLIC & TOMATO SAUCE

Steps:

• Cut bacon slices into 4 pieces and cook over medium heat in a large sauce pan. You may have to do this in 2 batches.
• Cook bacon until a golden brown, but NOT crispy. You do not want any burnt edges.
• Remove bacon and place on paper towels to absorb fat.
• Add roughly diced onions and cook on medium heat until translucent.
• Add your garlic and continue cooking until onions appear to start turning golden brown.
• Strain mixture with a sieve over a bowl, as you want to reverse the bacon fat.
• Put mixture back into pan and add a half of the diced tomatoes.
• Cook, toss and turn for about 5 minutes.
• Return bacon and bacon fat back into mixture and heat through.
• Pour over your favourite pasta and sprinkle with cheese and fresh basil leaves.