Have you ever tried to cook bacon without eating any? OK, maybe those of you that don't eat bacon can resist. (But you wouldn't be cooking it anyway.) For those of that eat bacon - it is nearly impossible to keep your hands off the bacon bits. And for those of you that don't eat bacon - what's up with that? If it's for religious reasons I would petition someone to change the "rules" and ban liver or lima beans. Banning bacon is just cruel.
You'll never experience a spinach salad with crispy bacon bits, a fillet wrapped with bacon, a BLT with fresh heirloom tomato, crisp lettuce and bacon, bacon wrapped scallops, bacon wrapped shrimp, chocolate and bacon cupcakes, a triple decker club sandwich, or a basic cheese omelet with crispy bacon strips on the side.
|Maple Bacon Bar @Voodoo Doughnut
Today's featured recipe is......Linguine (or fettuccine) with Onion, Bacon and Parmesan.
Could you substitute the bacon for something else? Of course. I think it would taste good with chicken, scallops, or shrimp. But it's really good with bacon.
Here is the inspirational picture.
|Linguine with Onion, Bacon and Parmesan
|Fry the bacon then cook the onions in 2T of bacon fat. And try to leave some bacon for the pasta. mmmmm bacon.
|And here it is on the table! I used Fettuccine noodles and they worked just fine.
Here's where I got the fab recipe. I have three of these "Quick from Scratch" books from Food and Wine. I love them all.
*Donut image courtesy of Voodoo Doughnut.