Fettuccine with Bacon, Almonds and Orange Featured

HTTP/1.1 200 OK Date: Sat, 02 Feb 2013 21:39:17 GMT Server: Apache/2.2.23 (Unix) mod_ssl/2.2.23 OpenSSL/1.0.0-fips mod_auth_passthrough/2.1 mod_bwlimited/1.4 FrontPage/5.0.2.2635 X-Pingback: http://www.cookingclassy.com/xmlrpc.php X-Powered-By: W3 Total Cache/0.9.2.5 Link: ; rel=shortlink Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Fettuccine with Bacon, Almonds and Orange - Cooking Classy

01.30.2013

fettucine with bacon and orange

 

You may read the title of this recipe and have a similar response of that my husband gave upon me telling him this is what was on the menu today. Something like, “No. Don’t do that.” Well, I did do that, and I’m here to tell you it is amazing (and my husband agreed too). So hear me out. Yes many of you have likely tried and enjoyed some sort of lemon pasta. Then why not orange + bacon? Orange and bacon is one of my new latest favorite flavor combinations. Odd as it may sound there is something so spectacular to it. Maybe it’s the reminiscent flavors of washing down that salty slice of bacon with a glass of freshly squeezed orange juice during breakfast. Whatever it is, it’s a combination you’ll want to try. And we may as well not stop there right? Why not add in more flavors that will keep the taste buds begging for more? Like almonds. Not just any almonds, be sure that you use sliced or slivered, and toast them. The toasting just adds one more dimension of flavor that compliments this dish perfectly. I also love the additional crunch it gives. Also, don’t be shy with the cheese and I’d highly recommend using both kinds, the Parmesan and Romano.

The recipe idea is not fully my own. Where do I begin? Let’s just say I hoard magazines. I order several and friends give me some of theirs that they’ve read through (thanks friends). I stash them around my house like you wouldn’t believe. I have stacks under my bed, in the cupboard above my stove, in my drawers and closets  Yes, it’s a sign that I have organizational problems but also a sign that I’m obsessed with food and I have a hard time throwing any of them away. Anyway, the other day I noticed the Italy Issue of bon appetit among one of my beloved stacks and I had to look through it again. The recipe that stood out to me was the Tagliatelle with Prosciutto and Orange. Well some may say I went and Americanized the recipe (which I sort of did, because I’m American and I love bacon), but mostly I made it with the convenience of ingredients that I nearly always keep on hand. One of them being bacon. Plus, like I said, I love the orange and bacon flavor combo so this was the perfect opportunity to create something exciting with it. You may have your doubts about this recipe, but if you like good food with real flavor, I would recommend making this incredibly simple, yet oh so delicious recipe. Enjoy!

Creamy Fettuccine with Bacon, Almonds and Orange

Ingredients

  • 8 oz. dry fettuccine
  • 4 slices bacon, cooked and diced (4 oz)
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup heavy whipping cream
  • zest of 1 medium orange, plus more for garnish
  • juice of 1 medium orange
  • salt and freshly ground black pepper
  • 1/4 cup finely grated Parmesan cheese, plus more for garnish
  • finely grated Romano cheese, for garnish

Directions

  • Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water*.
  • In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.
  • *After about 8 minutes of the pasta boiling, I ladled out the 1/4 cup pasta water and began making the sauce so the sauce and pasta would finish cooking at about the same time. I figured by 8 minutes the pasta water would have enough starches in it by then.
  • Recipe Source: inspired by bon appetite, The Italy Issue, May 2011. Pg. 132. Can also be found on epicurious.

2.2

http://www.cookingclassy.com/2013/01/fettuccine-with-bacon-and-orange/

HTTP/1.1 200 OK Date: Sat, 02 Feb 2013 21:39:17 GMT Server: Apache/2.2.23 (Unix) mod_ssl/2.2.23 OpenSSL/1.0.0-fips mod_auth_passthrough/2.1 mod_bwlimited/1.4 FrontPage/5.0.2.2635 X-Pingback: http://www.cookingclassy.com/xmlrpc.php X-Powered-By: W3 Total Cache/0.9.2.5 Link: ; rel=shortlink Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Fettuccine with Bacon, Almonds and Orange - Cooking Classy

01.30.2013

You may read the title of this recipe and have a similar response of that my husband gave upon me telling him this is what was on the menu today. Something like, “No. Don’t do that.” Well, I did do that, and I’m here to tell you it is amazing (and my husband agreed too). So hear me out. Yes many of you have likely tried and enjoyed some sort of lemon pasta. Then why not orange + bacon? Orange and bacon is one of my new latest favorite flavor combinations. Odd as it may sound there is something so spectacular to it. Maybe it’s the reminiscent flavors of washing down that salty slice of bacon with a glass of freshly squeezed orange juice during breakfast. Whatever it is, it’s a combination you’ll want to try. And we may as well not stop there right? Why not add in more flavors that will keep the taste buds begging for more? Like almonds. Not just any almonds, be sure that you use sliced or slivered, and toast them. The toasting just adds one more dimension of flavor that compliments this dish perfectly. I also love the additional crunch it gives. Also, don’t be shy with the cheese and I’d highly recommend using both kinds, the Parmesan and Romano.

The recipe idea is not fully my own. Where do I begin? Let’s just say I hoard magazines. I order several and friends give me some of theirs that they’ve read through (thanks friends). I stash them around my house like you wouldn’t believe. I have stacks under my bed, in the cupboard above my stove, in my drawers and closets  Yes, it’s a sign that I have organizational problems but also a sign that I’m obsessed with food and I have a hard time throwing any of them away. Anyway, the other day I noticed the Italy Issue of bon appetit among one of my beloved stacks and I had to look through it again. The recipe that stood out to me was the Tagliatelle with Prosciutto and Orange. Well some may say I went and Americanized the recipe (which I sort of did, because I’m American and I love bacon), but mostly I made it with the convenience of ingredients that I nearly always keep on hand. One of them being bacon. Plus, like I said, I love the orange and bacon flavor combo so this was the perfect opportunity to create something exciting with it. You may have your doubts about this recipe, but if you like good food with real flavor, I would recommend making this incredibly simple, yet oh so delicious recipe. Enjoy!

Creamy Fettuccine with Bacon, Almonds and Orange

Ingredients

  • 8 oz. dry fettuccine
  • 4 slices bacon, cooked and diced (4 oz)
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup heavy whipping cream
  • zest of 1 medium orange, plus more for garnish
  • juice of 1 medium orange
  • salt and freshly ground black pepper
  • 1/4 cup finely grated Parmesan cheese, plus more for garnish
  • finely grated Romano cheese, for garnish

Directions

  • Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water*.
  • In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.
  • *After about 8 minutes of the pasta boiling, I ladled out the 1/4 cup pasta water and began making the sauce so the sauce and pasta would finish cooking at about the same time. I figured by 8 minutes the pasta water would have enough starches in it by then.
  • Recipe Source: inspired by bon appetite, The Italy Issue, May 2011. Pg. 132. Can also be found on epicurious.

2.2

http://www.cookingclassy.com/2013/01/fettuccine-with-bacon-and-orange/

Authors: Cooking Classy

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