Fettuccine With Pancetta, Egg And Parmesan
Fettuccine With Pancetta, Egg And Parmesan
This is a variation on classic Spaghetti Alla Carbonara. The broad fettuccine enhances the silkiness of the egg-y sauce. Making this with guanciale gives it a more intense porkiness, but we like how the milder flavor of pancetta melds into the sauce.
You can also make your own stuffing -- actually a flavorful bed for the clams -- with vegetables other than spinach, and use the steaming liquid to make a sauce for the clams. These taste best straight from the oven.
Read more about this recipe in James Peterson's Cooking.
Bacon And Sage Mashed Potatoes
Bacon And Sage Mashed Potatoes
Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.
Read more about this recipe at the Washington Post.
This soup gets its deep flavor from crisped bacon and a small amount of medium-strength miso, added at the end to keep it from curdling.
Read more about this recipe at the Washington Post.
Spinach Sauteed With Bacon And Walnuts
Spinach Sauteed With Bacon And Walnuts
The smoky flavor of bacon is perfect with spinach and walnuts. If you have leftovers, try using them in a dish of potato and spinach gnocchi or as filling for an omelet.
This recipe is part of Andrew Schloss's Sunday Dinners.
Potato And Spinach Gnocchi With Garlic, Parmesan And Bacon
Potato And Spinach Gnocchi With Garlic, Parmesan And Bacon
Follow the recipe or use leftover spinach sauteed with bacon or twice-baked potatoes.
This recipe is part of Andrew Schloss's Sunday Dinners.
A classic three-bean soup gets interesting thanks to beef broth, bacon and sweet-and-sour flavorings.
This recipe is part of Andrew Schloss's Sunday Dinners.
The original Reuben dates back to the early 1900s, but this updated version is equally, if not more, delicious.
Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.
Cod Steaks Braised With Wild Mushrooms
Cod Steaks Braised With Wild Mushrooms
Use leftovers to make mushroom-stuffed veal scallops and seafood-stuffed pasta shells.
This recipe is part of Andrew Schloss's Sunday Dinners.
Romaine And Escarole Salad With Hot Bacon Dressing
Romaine And Escarole Salad With Hot Bacon Dressing
Use leftover bacon dressing to make coquilles Saint-Jacques aux noix.
This recipe is part of Andrew Schloss's Sunday Dinners.
This classic appetizer -- fresh oysters topped with spinach, herbs, Pastis and breadcrumbs and broiled -- has been around for over 100 years. Make them and you'll understand why.
