Tag Archives: pasta

Linguini Alfredo with Bacon

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Okay…I am about to be real serious.

 

This is probably one of the most delicious pasta dishes I have EVER eaten.  I clipped it from a magazine and put it in my personal recipe collection, where it had been neglected for at least 1-2 years. Last night Tom and I were relatively sure that we did not have adequate ingredients to make anything at home.  Then I thought about the delicious maple flavored, applewood smoked bacon we had sitting in the fridge, and I remembered this baby…

We cooked this dinner up in about 20 minutes AND we had every single ingredient on hand!  Well, kind of…we did substitute linguini for fettuccine, but besides that we were all good!

So basically, you need to check this out immediately.  Nom nom nom (also, yes, there IS salad in the background!).

Linguini Alfredo with Bacon

Makes about 3 servings.  Adapted from Cooking Light’s Fettuccine Alfredo with Bacon

Ingredients:

  • 1/2 package linguini
  • 5 slices applewood-smoked bacon, chopped (preferably maple flavored if you can get some!)
  • 1 heaping teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup grated Parmigiano cheese
  • 1/2 cup grated Mozzarella cheese
  • salt, pepper, parsley and cayenne pepper to taste

Directions:

  1. Bring water to a boil and do any necessary prep work for sauce. Cook bacon; reserve grease (oh I know, this is bad), turn heat to medium-low. Begin cooking pasta.
  2. While pasta is cooking, add minced garlic to reserved bacon grease.  Let brown.
  3. Slowly add flour to pan.  Let brown.  Slowly add milk, stirring constantly.  Allow to thicken and bubble slightly.
  4. Add cheese slowly, stirring constantly.
  5. Season to taste.
  6. Combine with linguini in medium size serving bowl.  Add bacon crumbles to top and stir.  Enjoy!

ALSO: I have a new Twitter account where I will be tweeting about other daily dabbling!  It is: @AlexIsDabbling !  Follow me, tweet at me, tell me what you want! xoxo

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Meatless Mondays: Zucchini Parm

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So there is this little thing called “Meatless Monday” that has been going on for quite some time.  I, unfortunately, have never participated on purpose…accidentally: sure, but that clearly that is just a rotten coincidence and I can’t play cool like I am someone who really cares.

Well, last Monday was different.

As many of you may know, Football started up this last week, and with it, MONDAY NIGHT FOOTBALL aka the perfect opportunity to make a meatless dinner.

You may be confused right now…how can football night=good opportunity for Meatless Monday?

The answer to that question is: a local bar was (1) playing the New England Patriots game and (2) having unlimited Bud Light and chicken wings.  NOW.  If there are 3 things that I am not a fan of they would be (1) watching football, (2) Bud Light, and (3) eating anything that is still on a bone.I apologize if you are feeling offended by my distaste for these 3 highly American things…I try to make up for it with liking baseball, craft beers, and devouring anything covered in cheese.  That is all I can do! But, I digress…

Since Tom was out watching  the game with some Law School peeps, I decided it would be the perfect opportunity to make something meatless and filled with squash (Tom=not a fan).  I saw a recipe for Zucchini Parmesan on foodgawker a couple days before that I decided would be a good option.  It was super simple to make, only required a few ingredients, and was relatively cheap to boot.  I only spent roughly $7 on the ingredients, and remember, I am living in a ridiculously expensive city.  Anyways, here is my take on the dish!

Alex’s Meatless Monday Zucchini Parm

Ingredients:

  • 2 zucchinis
  • mozzarella cheese
  • 1 small box noodles (I did Macaroni because I had leftovers from Mac and Cheese, but you could use any type)
  • 1 can red pasta sauce
  • Parmesan cheese (grated)
  • salt and pepper to taste
  • Olive oil
  • Garlic

Directions:

  1. Begin by cutting up your zucchini in half (long ways) and then into relatively thin slices.  Slice up or grate mozzarella.  Get some water boiling.   Add pasta to water (it should take about the same time to cook as it will take to make the sauce).
  2. Pour a thin layer of olive oil into pan on medium-high heat and add about 1-2 cloves of garlic.  Let garlic brown in pan, then toss in the zucchini. 
  3. When the zucchini is a nice light brown on both sides, push it all close together and place/sprinkle the cheese on top.  Let cheese melt.
  4. Add in pasta sauce.  Mix.  Don’t be afraid of mixing in the cheese–it will make it gooey and delicious. Season to taste. 
  5. Drain pasta, distribute into individual bowls.  Top with Parmesan cheese.  Have a piece of toast with it because there aren’t enough carbs in this meal yet.  Pour yourself a nice glass of red wine.  Enjoy with reruns of SYTYCD…woops….

 

Settle an internal debate

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I have a certain (awesome) college friend coming to dinner tomorrow night and I am trying to pick out something delicious to make!  I am leaning toward 2 types of enchiladas- corn and black bean (aka vegetarian) and ground beef with a red sauce, but am pretty tempted by these two other options…

Check out these links and vote on what you think I should make!

Creamy Caprese Pasta

Deep Dish Sausage Pizza

Thanks for the help!