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Pasta and bacon are the perfect combination

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By Susan Lowery

 

 

This week’s recipes feature one of my favorite things, bacon. I came up with each of these when I needed a quick dinner and wanted pasta.
The first one features the combination of avocado and bacon, which is delicious if you’ve never tried it. There used to be a restaurant on Bardstown Road called “Fat Cat’s”, and they had a fantastic sandwich called the B-A-B, which stood for Benedictine-Avocado-Bacon. It was on a big Kaiser roll with alfalfa sprouts and I wish I had one right now. It was the inspiration for this pasta dish.
The next one, Pasta with Bacon and Spinach, has an Alfredo-type sauce with caramelized onions, and I think it’s really good. I’ve served it to people who said they didn’t like spinach and it changed their minds.
What pasta to use I will leave up to you, but I usually have regular spaghetti on hand, and that works fine. Fettuccine would be good, too.

Pasta with Bacon,
Spinach, and Cheese
6-8 pieces bacon, diced
2 T. butter
1 large sweet onion, diced
   or
2 c. chopped green onions
8 oz. bag fresh spinach
1 c. whipping cream
Salt, pepper to taste
1/2 c. Parmesan cheese
3-4 servings pasta, cooked
Brown diced bacon in skillet; remove and drain. Put butter in same skillet and cook onion till tender and lightly browned. It takes at least 15 minutes on low heat. Add spinach and cook and stir 2-4 minutes, till spinach is wilted and tender. Add 2/3 c. whipping cream and cook and stir 5 minutes. Add Parmesan cheese, 2 T. water from cooked pasta, salt, pepper and remaining 1/3 c. whipping cream. Add cooked pasta. Cook a couple minutes to heat through, then add crumbled bacon. Serves 3-4. Serve with additional Parmesan cheese at the table.

E Z Pasta with Avocado and Bacon
2 servings pasta, cooked
6 slices bacon, cooked and crumbled
1/2 c. Parmesan cheese
2 T. butter, melted
1/2 t. cracked black pepper
1 avocado, peeled, seeded and cubed
1 c. cherry or grape tomatoes, halved  *optional but good
Toss all together.  Serves 2.