Time 30m Yield 4 to 8 servings Number Of Ingredients 9 Steps:
Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half. Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove. When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again. Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table. As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain). For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.
Time 1h50m Yield 4 servings Number Of Ingredients 14 Steps:
For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes. Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests. Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water. For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.
Time 30m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Cook pasta 20 min,in boiling water drain. cook and crumble Bacon, set aside. In a large pan over medium heat beat egg yolk’s,. add milk, flour, and cheese. Wisk untill thick and creamy. Add bacon. Stir in pasta. Sprinkle Top with parsley and parmesan cheese. Serve right away.
Time 50m Number Of Ingredients 8 Steps:
Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp. Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later. Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste. Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.
Time 25m Yield 4-6 , 4-6 serving(s) Number Of Ingredients 9 Steps:
Nuts – First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop. Pasta – Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish. Garlic – In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast. Finishing – Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like. That’s it. You can garnish with extra parmesan or parsley if you want, but I don’t think it is necessary. ENJOY.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes. While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta. Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
More about “pasta with bacon cheese lemon and pine nuts recipes”
Time 20m Number Of Ingredients 9 Steps:
Boil a large pan of water and cook the pasta following pack instructions. Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted. Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.
