Comments on: Quick Bacon Pasta

By: Jacqueline

Jacqueline — Sun, 01 Nov 2009 18:15:16 +0000

My dad made me some bacon and I wanted pasta too. I googled “pasta and bacon recipes” and this came up. My dad and i are into some really good eats and have a pretty pricy palette usually. We absolutely love this recipe! Thanks a lot!

By: jaded

jaded — Sun, 26 Mar 2006 01:15:15 +0000

More thoughts on the bacon pasta…if you have a couple of more high flavor ingredients lying around, adding sun-dried tomatoes and pine nuts is really good! Maybe even some roasted peppers.

By: Cheap Eats Editor

Cheap Eats Editor — Sun, 15 Jan 2006 02:29:29 +0000

john – Yes, I have seen many food people on TV say that the best way to do bacon is to bake it in the oven. I haven’t done it yet, because I was afraid of the internal splatter as you said. Plus I don’t have a cooling rack to use for it.

By: John

John — Sun, 15 Jan 2006 01:46:32 +0000

When cooking bacon, I like to bake it in the oven. I just put a cooling rack on top of a cookie sheet and cook the bacon on that. You can cook it really fast with the broiler, and it comes out really crispy. If you use the broiler, you can usually cook it before the grease starts to sizzle and spatter. And all(most anyway) the grease just drips down onto the cookie sheet. A little bit more cleanup than normal, but I really like the way it turns out.

By: Cheap Eats Editor

Cheap Eats Editor — Sat, 07 May 2005 16:18:54 +0000

Andie – Yeah, freezing meat is a good way to make it last longer. I really like buying bulk sausages, wrapping them individually in sets of 2 or 3 with saran wrap and then putting them in a freezer ziploc bag. That way you don’t have to defrost a whole block of sausages when you need just a few for an individual meal. I do the same with ground beef. Double packing it like this also seems to stave off freezer burn longer.

I haven’t tried it with bacon because the bacon is usually stuck together as you say, though I DO have pretty sharp knives on hand. Thanks for the tip!

By: Andie

Andie — Sat, 07 May 2005 15:27:29 +0000

I always have bacon in the freezer for dishes and what not. One thing I learned is that partially frozen meats (bacon, sausages, beef) are easier to cut. So when I need bacon bits, I take out the package, cut it vertically, and heat that up. You can of course make the pieces however big you want. The rest goes back in the freezer. This way I don’t have to worry about thawing out a whole package when I only want a little bit.

You do have to have a super sharp knife to do this.

By: Cheap Eats Editor

Cheap Eats Editor — Sat, 07 May 2005 06:01:54 +0000

Dustbuffalo – That’s a good question! I’m not really an expert on onions but I do know that in markets I’ve seen onions labeled as brown, yellow and white. Also, red and maui but those are definitely different.

The White Onions are pretty different from the yellow/brown, I notice that the skins are more “papery” like the outside of garlic cloves. I think I heard somewhere people often “stuff” these.

The Brown Onions have a pretty thick brown skin around them. I buy these the most, just because it’s what Albertson’s usually has in the front. Having that outer layer seems a bit more durable. I have a feeling this is the most commonly used though may depend on your area.

The Yellow Onions, to me have always looked similar to Brown Onions except with the brown wrapper mostly peeled off or something. I haven’t taste-tested them side by side so I’m not sure what the differences are… anyone else know more?