Wednesday, May 30, 2018

Another New Recipe

I tried to put in some fun visual things in our planters this year.  Items that, when someone looks at it, they can see all kinds of things.


Whenever I look for recipes (and most are recipes that I'm really not looking for at all), I try to make sure that they have ingredients that I can substitute with what I already have on hand if I don't have exactly what they are calling for.  For instance, in the recipe I'm going to share with you it calls for linguine.  I usually don't buy linguine but I always have other kinds of pasta on hand.  This recipe calls for bacon and tomatoes and those two ingredients I usually buy so I had those already.  I never buy shallots, but I buy green onions so I substituted the green onions for the shallots (even though they are very different).  I always have eggs and Parmesan cheese, so again, I was okay with those two items.

If you're following this LONG explanation, what I'm trying to get at is that if I find a recipe that sounds good but I don't usually have all the ingredients or I don't want to go out of my way to buy the special ingredients, I find it's usually okay to use what we have.  So, I will post the recipe the way it was originally written and tell you again what I did to tweak it a bit.  By the way - we thought this recipe was very good.  : )

BACON-TOMATO LINGUINE

Kosher salt
12 oz. linguine (I just used regular spaghetti)
6 slices of bacon, cut into 1/2 inch pieces
3 cups of cherry or grape tomatoes (I only had a cup of tomatoes left and that was just fine)
1 shallot, thinly sliced (again, I just used sliced green onions)
2 large eggs
1/3 cup grated Parmesan cheese
Freshly ground pepper

*Bring a large pot of salted water to a boil, add pasta and cook as directed.  RESERVE 1 1/4 cups of the pasta cooking water and set aside.  Drain the pasta and set this aside as well.
*Cook the bacon in a large non-stick skillet over medium-high heat till crisp.  Add the tomatoes and onions and cook till tomatoes start to burst, about 5 minutes.  Pour off all but 2 Tbsp. of the drippings from the skillet.
*Whisk the eggs, cheese, and pepper (to taste) in a medium bowl.  Slowly whisk in 1 cup of the reserved cooking water; set aside.
*Reduce the heat under the skillet to medium-low and add the cooked pasta and toss well with the bacon, tomatoes, and onions.  Slowly pour in the egg mixture, tossing to make a creamy sauce, about 1 minute.  Season with salt and add the remaining 1/4 cup cooking water as needed to loosen up the pasta a bit.
*Serve with more Parmesan cheese on top and a little more freshly ground pepper.

Ingredients.

Frying the bacon. 

The tomatoes and onions added.

The finished product.  Creamy, bacon-y, yummy.  : )  I served steamed green beans on the side.  Hope you can try it!  

There is no new Wednesday donut this week.  I chose to plant flowers in another planter and then come in to do some crafting.  Besides, at lunch we needed to eat up the last of the homemade blueberry pie.  I didn't think we needed afternoon donuts on top of that!  : )

Well, I think that's all I have for you today.  Thank you again for dropping in - I do enjoy your visit!  God bless.










2 comments:

  1. Oh I adore your wee fairy garden! My husband loves anything with bacon in it, so I can't wait to try this recipe.

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  2. Thank you so much! Isn't summer fun? :) And, yes, bacon is definitely a staple around our house. I hope you enjoy the recipe!

    Thank you for your comment and have a wonderful upcoming weekend.

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