Honey Mustard Roasted Chicken Thighs
Mac and Bacon Cheeseburger Casserole
Mizithra Cheese and Browned Butter Spaghetti
Oven Barbecued Country Style Ribs
Pressure Cooked Corned Beef and Cabbage
Pressure Cooked Country Style Ribs
Pressure Cooked Linguine with Clam Sauce
Shrimp Fettuccine with Boursin Cheese
Swissed Ham and Noodles Casserole
The Italian North Village Sub Sandwich
The Vegetarian North Village Sub Sandwich
Wild Mushroom and Goat Cheese Lasagna
A pasta dish with a unique blend of flavors.
|1/2 lb.||Linguine, dry|
|12 slices||Bacon, 2/3 lb. raw|
|1/4 cup||Bacon Grease, from frying the bacon|
|1/4 cup||Olive Oil|
|4 cloves||Garlic, peeled|
|1/2 cup||Black Olives, chopped and pitted|
|1/4 cup||Fresh Parsley, chopped, optional|
|1/2 tsp.||Black Pepper, coarsely ground|
|1/4 cup||Grated Parmesan Cheese|
Heat enough water to cook the Linguine.
Meanwhile, cut the Bacon slices into 1/2" wide pieces and fry slowly in a large skillet, stirring frequently until all the slices are separated, until crisp.
While the bacon is frying, slice the top and bottom off the Onions. Quarter each onion top to bottom through the center core. Slice each quarter into thin strips.
Remove the crisp bacon from the pan and drain on paper towels. Measure the Bacon Grease, discarding any in excess of 1/4 cup. Add enough Olive Oil to bring the total up to 1/2 cup and pour all into the skillet.
Add the onions to the skillet, lightly sprinkle with Salt and sauté over medium heat stirring occasionally, until soft and the edges begin to turn golden, about 20-30 minutes.
Meanwhile, pit, drain, and or chop the Black Olives, whatever is needed. Chop and measure the Fresh Parsley if used.
Start cooking the linguine according to the package directions when the onions are nearly done.
Once the onions are caramelized to your liking, press the Garlic into the skillet with a garlic press and continue to sauté 1 additional minute. Move the skillet to your smallest burner at its lowest setting and stir in the chopped black olives and the bacon. Keep warm until the linguine is done. If it continues to cook, turn off the heat and cover with a lid.
Drain the linguine and toss with the onion, bacon, olive mixture and optionally the parsley. Serve immediately, garnished with freshly ground Black Pepper and freshly Grated Parmesan Cheese to taste.
I skip the fresh parsley only because I hate that it is only sold in such a large bundle that most is likely to be wasted. The original recipe suggested you could substitute other fresh herbs.
Source: My variation of a recipe I found on the cooks.com web site.
Total Time: 1:30
Yield: 4 cups
Nutrition Facts per Serving:
40g Fat (57.8% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
1 Lean Meat
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.