Spaghetti with bacon, mushrooms and cheese
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Spaghetti is boiled al dente according to the instructions on the package.
Meanwhile, peel the onion, garlic and finely chop. In a wok bowl, brown the bacon with a drop of oil, add the onion, garlic and canned mushrooms. Simmer for approx. Ten minutes. Put the strained spaghetti in a heat-resistant tray, pour the mixture of bacon and greens over them. Cream "spread" over spaghetti and mix lightly. Grate the cheese on top, then place the tray in the oven for approx. 15 minutes on high heat.
Spaghetti is served hot as such or accompanied by seasonal lettuce.
& ndashscones dough, simple recipe (if you make half of the quantity, 2 trays come out, see the underlined recipe)
-spicy salami, bacon, pressed ham, whatever you have in the house
Spread the sheet of dough, before it is folded and grate the cheese or cheese and sprinkle with salami, bacon, pressed ham, diced. Fold the dough into 4 and let it cool for 30 minutes.
Spread the 1 cm thick sheet, grease it with egg, grate the cheese or cheese, sprinkle with salt or various seeds, cut into squares, circles and bake at 200 degrees for 10-15 minutes.
They are sensationally tasty and are made quickly. It is a simple and extremely fast version of puff pastry, and your family or guests will be delighted. & # 128578
Muffins with bacon and cheese
Muffins with bacon and cheese: a variant of very tasty salted muffins, ideal for breakfast or for a snack between meals. They are very consistent and will satisfy even the most capricious!
1 bag of spaghetti
200 g cheese
50 g butter
Boil the spaghetti in salted water according to the instructions on the package. Meanwhile, grate the cheese and fry the bacon. When the pasta is cooked, drain the water and run it under a stream of cold water.
Add the spaghetti in a bowl and place over the grated cheese and butter. We mix them well together.
Place on a plate and sprinkle with bacon according to your preferences.
Try this video recipe too
1. Boil a little more water (the pasta is boiled in more water) with a tablespoon of salt. Add the pasta to the hot water and boil al dente.
2. Cut the bacon and mushrooms into thin slices, previously cleaned with a clean towel.
We wash the cherry tomatoes and halve them. If we use large tomatoes, we peel them (immerse them in hot water) and then cut them into cubes. In summer I opt for fresh, ripe and juicy tomatoes, while in winter I choose to use canned diced tomatoes.
3. Heat a pan with two tablespoons of oil and temper the bacon.
Add the mushroom slices and stir constantly until they harden.
Put the cherry tomatoes in half, add a pinch of salt and a pinch of pepper. Stir and wait for the tomatoes to leave some juice.
Chop the hot pepper and garlic and put them in the pan.
Take the cooked al dente pasta with a spatula and put it in the pan over the formed sauce. Stir gently and let the pasta sauce simmer for another 2-3 minutes.
Chop the green parsley and flavor the pasta.
Stir and turn off the heat. This is the simplest option I prepare. Sometimes I add an onion and a bell pepper, which I fry with the bacon. You can add a little Parmesan or grated cheese to the plate when eating.
We gather in a bowl the flour with the yeast, the eggs, the warm milk and the salt. Then add the oil and mix until incorporated. Pay attention! The dough should be sticky.
For the filling, lightly sauté the onion in 2 tablespoons of olive oil, then add the sliced mushrooms and the finely chopped pepper. We keep everything on the fire until the water left by the mushrooms decreases. Sprinkle with salt and pepper to taste.
In order not to stick the contents of the tray, we recommend that you place baking paper on the tray, and then put breadcrumbs. Then put half of the dough, sprinkle breadcrumbs again and place the filling on all the dough in the pan.
At the next stage, place the sliced cheese on top of the pie in the pan. And at the last stage we add the other half of the remaining dough and sprinkle the poppy for decoration. Leave the pie to rise for 30-40 minutes and bake it in the preheated oven for approx. 25-30 min. over medium heat until it passes the toothpick test.
Pasta with sour cream, mushrooms and bacon, old Italian recipe
Pasta with sour cream, mushrooms and bacon, old Italian recipe, are my favorites. It was a few years before I had the courage to try to make them at home.
I had many reasons why I didn't try: most of the recipes were with cooking cream and I wanted to avoid it, some were with bechamel sauce and it's definitely not a recipe from Italy and so on, all this until I saw a show on TV .
An Italian chef living in London had a culinary show in which he made a culinary journey through Italy. Arriving at the home of an 81-year-old woman, she wanted to learn from the lady how to make carbonara pasta in that area of Italy.
The lady tells her that she knows this recipe from her mother and grandmother and that it is an old and traditional recipe. This recipe was the first tried and the last because I did not eat anywhere tastier and easier to make. The most important thing about this recipe is that we can make more portions and consume them the next day because they do not dry out, do not change their taste, they give the texture, they remain just as good after a day or two.
The most important advice given by the old woman was the one related to the type of pasta. It is recommended to use long pastas such as spaghetti, tagliatele or fetucines and to avoid short pastas because they absorb a lot of sauce, dry out and do not keep their taste the same as other long pastas.
I am sure that after you try this recipe you will make it indefinitely because you will fall in love with the taste. The original recipe of the lady contains only sour cream, bacon, yolks, parmesan and pasta but I added mushrooms, because that's how we like it.
Ingredients Spaghetti carbonara
250 gr spaghetti
100-150 gr bacon (or pillows, bacon)
50 gr finely grated Parmesan (pecorino or a mixture of the two)
3 tablespoons olive oil
Preparation Spaghetti carbonara
- Spaghetti is put in the form of boiling fans in a pot with plenty of water and salt. When they soften at the base, the spaghetti will slide into the pot (you can help them a little) and let them boil according to the instructions on the package.
- Cut the bacon into thin strips and fry in olive oil over low heat, so that the fat gradually melts and the bacon has time to fry.
* in Italy we use pancetta (smoked) or guanciale, but I always put lightly smoked bacon, I think it tastes better
- When the spaghetti is cooked, strain it into the water (remember 1/4 cup of the water in which they boiled) and place it over the bacon, which must already be crispy. Sprinkle with salt and pepper (3-4 sockets) and mix well. The fire under the pan must remain low so as not to make the omelet in the next step.
- Beat eggs and then incorporate Parmesan cheese in them. Pour over the spaghetti and mix vigorously until the spaghetti is covered with egg. If they become sticky while stirring, gradually add the water in which the spaghetti was boiled (I put it all together) until the sauce on the spaghetti looks creamy.
- Serve immediately sprinkled with a little pepper and parmesan (flavored if you have) or with broth for a purely Romanian version
1. Boil the spaghetti
3. Beaten eggs with parmesan
Peasant omelette with bacon and mushrooms
We invite you to watch below the video recipe of the peasant omelet with bacon and mushrooms:
Method of preparation. Step 1. Finely chop a green onion, a capsicum and three mushrooms.
Step 2. Then cut 100 grams of bacon as in the picture below.
Step 3. Break 4-5 eggs, add salt, pepper, thyme and three to four tablespoons of milk. Stir vigorously until foamy.
Step 4. Melt butter in a pan, and fry the bacon, then add the green onions and capsicum.
Step 5. Pour the mixture with eggs as in the picture below.
Step 6. Then add the mushrooms, cherry tomatoes and fresh basil.
Step 7. Cover with a lid and simmer for 12-15 minutes.
Step 8. Turn the heat to low, lift the lid and add the grated cheese. Cover with a lid and simmer for 3 minutes until the cheese melts.
Step 9. We wish you good appetite and increase the cooking of the peasant omelette recipe with bacon and mushrooms.
Omelette with mushrooms and cheese
How many of us are out of ideas for breakfast? We want healthy, good, and consistent, so omelets are often the best choice.
Versatile, you can play with extremely many additives, with different consistencies depending on how much you beat the eggs or how you prepare them thermally.
Today I show you my / our favorite omelet recipe, as simple as it is praised every time I prepare it.
ingredients omelette with mushrooms and cheese & # 8211 for 4 people
100 g cheese
half a jar of boiled, sliced mushrooms
30 g butter
2 tablespoons oil (preferably olive)
How to prepare omelette with mushrooms and cheese
Prepare a non-stick pan by putting it on the fire.
When it has become hot, put the drained mushrooms. Leave for 1-2 minutes, stirring gently, until it leaves the water, then add the butter and oil. Butter tastes very good, but if you don't add oil, you risk burning it.
Lightly brown the mushrooms. Meanwhile, break the eggs in a bowl and beat them lightly, with a whisk, together with the salt. Don't beat them much, you don't want a dry, frothy omelet. It's only necessary that the mixture is homogeneous.
When the mushrooms are browned, pour the eggs into the pan. Quickly shoot the mushrooms, distributing them evenly in the omelet. Turn the heat to low and when and when you tilt the pan slightly and lift it with an omelet spatula at the bottom to drain the raw egg.
When the egg is evenly distributed, put the lid on the pan and leave for 3 minutes. Check by lifting lightly with a spatula, if it has browned nicely. It depends on how thick the pan is and how big the flame is.
Place a large plate / plate over the pan and with a firm motion turn the omelet over. Let it slide back slightly and pan, on the unroasted side.
At this point, put the grated cheese on top, put the lid on and leave for another 2-3 minutes.
Serve with fresh tomatoes that you sprinkled with lemon juice and sprinkled with salt.