BLEND THE BACON! Bacon infused pasta!
When it comes to cooking, there are so many dinner recipes to be inspired by and to prepare, that you will have a hard time just choosing one. This dinner recipe uses the trick "BLEND THE BACON! Bacon infused pasta!," for a dinner recipe sure to be favored by friends and family alike.
For starters the dinner recipe is a big starchy bowl of pasta, the Italian favorite covered in any sauce that you are craving, from pesto, marinara, alfredo or bacon! Yes bacon, not everyone thinks of bacon when they are considering what sauce to make with their pasta, but we all know just how popular bacon is in many households across the country. This mouthwatering bacon infused pasta recipe, is the perfect base for pairing with the sauce of your choosing. You can either make your own homemade pasta, if you don't have a pasta maker you can buy one off of amazon for $25. You'll want to gather up the ingredients.
To start you will want to either make your homemade fresh pasta, or use one of your favorite remade varieties. The bacon should be cooked until crisp and the grease drained and set aside. For this recipe you will want to cook the bacon a little longer than normal so that you can get out as much of the fat as possible, fry it longer and on medium heat in the pan. Next you will want to place the bacon in a food processor and continue to pulse the bacon until it is as fine as possible, continue to stir the bacon and pulse some more. If the bacon still seems a little chunky, place it in a plastic bag and break it up with a rolling pin.
In America, bacon is most often cured and smoked, and different flavours can be achieved by using a variety of wood, or rarely corn cobs. Sometimes peat is used in the United Kingdom. This process of smoking and curing can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, possibly one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring. American bacons include varieties that can be smoked with hickory or corncobs and flavourings such as red pepper, maple, brown sugar, honey, molasses, and occasionally cinnamon. Bacon can vary in sweetness and saltiness and may come from the Ozarks, New England, and the upper South states such as Kentucky, North Carolina, Tennessee and Virginia.
Pasta is a staple food of traditional Italian cuisine, with the first origins dating back to 1154 in Sicily. It is also commonly used to refer to a wide variety of pasta dishes. Most dried pasta varieties are commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the pasta varieties are available in supermarkets.
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