Type what you have

Ingredients

• ✓ bacon
• pear
• basil pesto
• pizza crust
• mozzarella cheese
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
3. 3 Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
4. 4 Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

By Oranginaghb

Ingredients

• ✓ bacon
• seashell pasta
• onion
• tomato
• tomato sauce
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain.
2. 2 Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.

By Allrecipes Member

Ingredients

• ✓ bacon
• fettuccini noodle
• egg
• parmesan cheese
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. 3 Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. 4 Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

By Shannon1975

Ingredients

• ✓ bacon
• penne pasta
• garlic
• broccolini
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain bacon on paper towels, leaving drippings in the skillet.
3. 3 Add 1/2 of the garlic to bacon drippings in the skillet and cook over medium-low heat for 3 minutes, stirring frequently. Add broccolini and continue to cook and stir until broccolini is tender but still bright green, 3 to 4 minutes. Stir in remaining garlic; season with salt and pepper. Add pasta to the skillet and stir to coat. Remove from heat and mix in Parmesan cheese. Crumble in bacon; toss again and serve.

By SKILLETZILLA

Ingredients

• ✓ bacon
• egg
• heavy cream
• parmesan cheese
• fettuccine pasta
• butter
• parsley
• black pepper

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
2. 2 Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.

By Jackie M

Ingredients

• ✓ bacon
• lasagna noodle
• cream cheese
• egg
• provolone cheese
• cottage cheese
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ bacon
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• spinach
• crimini mushroom
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ bacon
• butter
• beef short rib
• salt
• black pepper
• beef broth
• lemon juice
• red wine
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Ingredients

• ✓ bacon
• smoked sausage
• potato
• onion
• garlic
• kale
• chicken bouillon powder
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Cut in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place onions and bacon in a large saucepan; cook and stir over medium heat until bacon is crispy and onions are tender. Remove bacon and crumble; set aside.
4. 4 Add garlic; cook for 1 minute. Add bouillon powder, water, and potatoes; simmer for 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes and serve.

By MARBALET

Ingredients

• ✓ bacon
• marinara sauce
• egg
• bread crumb
• flank steak
• salt
• black pepper
• cheese blend
• vegetable oil

Instructions

1. 1 Pour marinara sauce into the slow cooker and set on High to warm.
2. 2 Combine eggs and bread crumbs in a small bowl. Sprinkle both sides of the flank steak with salt and pepper. Pat bread crumb mixture over one side of flank steak, leaving a 1-inch border around the edges. Top bread crumbs with bacon slices and sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
3. 3 Heat oil in a heavy skillet. Sear prepared flank steak log in hot oil until well browned on all sides, about 10 minutes; transfer to warm sauce in the slow cooker and spoon sauce over steak log to cover.
4. 4 Turn slow cooker to Low; cook steak log until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara sauce.

By bobthecook1

Ingredients

• ✓ bacon
• penne pasta
• olive oil
• butter
• garlic
• black pepper
• chicken breast
• heavy cream
• parmesan romano cheese blend
• colby jack cheese
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
3. 3 Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes.
6. 6 Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
7. 7 Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer.
8. 8 Add drained pasta and stir until coated with sauce.

By Marc

Ingredients

• ✓ bacon
• spaghetti
• olive oil
• onion
• garlic
• vermouth
• parmesan cheese
• whipping cream
• egg
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
3. 3 Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
4. 4 Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

By ShaneRyan

Ingredients

• ✓ bacon
• spaghetti
• asparagus
• garlic
• parmesan cheese
• egg yolk
• greek yogurt
• salt
• black pepper
• half-and-half
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
3. 3 Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.
4. 4 Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.
5. 5 Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
6. 6 Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

By lutzflcat

Ingredients

• ✓ bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• cream cheese
• sour cream
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ bacon
• penne pasta
• chicken thigh
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• provolone cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ bacon
• olive oil
• shallot
• onion
• garlic
• fettuccine pasta
• parmesan cheese
• heavy cream
• egg yolk
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in bacon and onion; cook and stir until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3. 3 Whisk Parmesan, cream, and egg yolks together in a medium bowl. Pour bacon mixture over pasta; stir in cream mixture. Season with salt and pepper.

By Sarah W Lennox

Ingredients

• ✓ bacon
• chicken breast
• salt
• black pepper
• garlic
• black pepper
• white wine
• parmesan cheese
• egg
• water
• spaghetti
• pea

Instructions

1. 1 Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
2. 2 Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
3. 3 Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
4. 4 Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
5. 5 Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
6. 6 Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

By Tessie

Ingredients

• ✓ bacon
• sweet potato
• ricotta cheese
• egg
• salt
• cayenne pepper
• all-purpose flour
• butter
• rosemary
• salt
• parmigiano-reggiano

Instructions

1. 1 Prick sweet potato all over with a sharp knife. Microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
2. 2 Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.
3. 3 Transfer dough to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 equal portions. Roll each into a rope, about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.
4. 4 Make sauce: Cook bacon, stirring occasionally, in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter; cook and stir until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Set sauce aside.
5. 5 Bring a large pot of salted water to a boil. Cook gnocchi in boiling water until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer gnocchi to sauce in the skillet.
6. 6 Place the skillet over medium to medium-high heat; coat gnocchi with sauce, season with salt, and cook until heated through. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese.
7. 7 Transfer gnocchi to a warm serving bowl and top with remaining Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ bacon
• butter
• mushroom
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken
• water
• cornstarch
• marsala wine

Instructions

1. 1 Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.
2. 2 Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.
3. 3 Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.
4. 4 Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.

By CMITCHEL97

Ingredients

• ✓ bacon
• chicken breast
• garlic
• rigatoni pasta
• vegetable oil
• zucchini
• yellow squash
• alfredo sauce
• milk
• sun-dried tomato
• almond
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
4. 4 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
5. 5 Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.
6. 6 Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.

By CALLIEW

Ingredients

• ✓ bacon
• fennel seed
• garlic
• sage leaves
• black pepper
• rosemary
• lemon
• salt
• red pepper flake
• olive oil
• pork tenderloin

Instructions

1. 1 Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.
2. 2 Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.
3. 3 Wrap tenderloin in plastic wrap; refrigerate for 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
5. 5 Unwrap tenderloin; place in center of the prepared baking sheet.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.

By John Mitzewich

Ingredients

• ✓ bacon
• brown sugar
• mushroom
• butter
• chicken breast
• all-purpose flour
• butter
• chicken broth
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• green onion

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
3. 3 Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
4. 4 Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
6. 6 Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
7. 7 Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
8. 8 Sprinkle mushrooms evenly over chicken.
9. 9 Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
10. 10 Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
11. 11 Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

By Chequira Rigsby

Ingredients

• ✓ bacon
• vegetable oil
• chicken breast
• shallot
• green onion
• garlic
• fire-roasted diced tomato
• marsala wine
• chicken bouillon
• rosemary leaves
• half-and-half
• parmesan cheese
• spaghetti

Instructions

1. 1 Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
2. 2 Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
3. 3 Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
4. 4 Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
6. 6 Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.

By CraigEstes

Ingredients

• ✓ bacon
• spaghetti
• garlic
• shrimp
• red pepper flakes
• chicken broth
• heavy cream
• parmesan cheese
• salt
• black pepper
• parsley
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly tender, about 8 minutes.
2. 2 Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on paper towels, leaving about 1 1/2 tablespoons grease in the skillet.
3. 3 Add garlic to hot grease and cook until fragrant, about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink, about 2 minutes per side. Remove from the skillet and set aside.
4. 4 Pour chicken broth into the hot skillet, and cook for about 1 minute. Stir in heavy cream, and bring to a simmer, about 2 minutes. Reduce heat to low, whisk in Parmesan cheese, and cook until sauce starts to thicken, about 2 minutes.
5. 5 Drain spaghetti, reserving 1/2 cup of pasta water.
6. 6 Return shrimp and bacon to the skillet and simmer until heated through, about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper.
7. 7 Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.

By lutzflcat

Ingredients

• ✓ bacon
• linguine pasta
• olive oil
• garlic
• oregano
• basil
• tomato
• green onion
• half-and-half
• parmesan cheese
• monterey jack cheese
• shrimp
• pine nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
4. 4 Serve sauce over pasta, and sprinkle with pine nuts.

By Jessica

Ingredients

• ✓ bacon
• olive oil
• pork shoulder
• salt
• black pepper
• onion
• garlic
• chicken broth
• creme fraiche
• sage
• red pepper flakes
• olive oil
• sage leaf

Instructions

1. 1 Pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes.
2. 2 Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fat in pan. Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides, about 5 minutes per side. Transfer meat to a bowl, leaving pan drippings in skillet.
3. 3 Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion until translucent and slightly browned, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
4. 4 Pour chicken broth and crème fraîche into onion mixture; whisk until smooth. Scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring mixture to a simmer.
5. 5 Return bacon to sauce and stir in 2 tablespoons chopped sage. Place pork pieces into simmering sauce along with any accumulated juices from the meat. Reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour.
6. 6 Raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. Stir red pepper flakes into sauce; adjust seasonings to taste.
7. 7 Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into hot oil and cook, lightly tossing leaves in oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.

By John Mitzewich

Ingredients

• ✓ bacon
• olive oil
• crimini mushroom
• garlic
• salt
• black pepper
• olive oil
• asparagus
• flatbread pizza crust
• marinara sauce
• mozzarella cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with aluminum foil.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until mushrooms have given off their juice and juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
4. 4 Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
5. 5 Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as bacon cooks, for crispier pieces.
6. 6 Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
7. 7 Place flatbread crust onto the prepared baking sheet, and spread marinara sauce over crust.
8. 8 Spread mushrooms and garlic evenly over pizza.
9. 9 Spread asparagus over pizza.
10. 10 Arrange bacon pieces on pizza.
11. 11 Sprinkle mozzarella cheese all over pizza, followed by Asiago cheese.
12. 12 Bake in the preheated oven until cheeses are melted and bubbling, 12 to 15 minutes.

By smerki

Ingredients

• ✓ bacon
• all-purpose flour
• bread crumb
• garlic salt
• black pepper
• chicken breast
• onion
• lemon pepper seasoning
• italian seasoning
• salt
• red pepper flakes
• brown sugar
• colby monterey jack cheese

Instructions

1. 1 Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
3. 3 Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
4. 4 Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
7. 7 Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

By Stephanie Nussear Back

Ingredients

• ✓ bacon
• rice
• olive oil
• carrot
• celery
• bell pepper
• ground beef
• pancetta
• marinara sauce
• red wine
• red pepper flakes
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. 4 Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. 5 Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

By Allrecipes Member

Ingredients

• ✓ bacon
• pearl barley
• olive oil
• pancetta
• onion
• carrot
• celery
• cannellini bean
• water
• salt
• black pepper
• rosemary
• olive oil

Instructions

1. 1 Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
2. 2 Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
4. 4 Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

By Erinn