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Spaghetti with bacon and sour cream sauce

Spaghetti with bacon and sour cream sauce


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The recipe is part of the "pasta with what we find in the fridge" category.

  • 200 g spaghetti
  • 10 thin slices of bacon
  • 1 small onion
  • 1 clove of garlic
  • oil
  • salt
  • pepper
  • 1 large tomato
  • 250 ml cooking cream
  • 50 g grated Parmesan + extra to serve
  • a few capers

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti with bacon and sour cream sauce:

The pasta is boiled according to the instructions on the package.

Saute onion and finely chopped garlic over low heat in a little oil.

Add diced bacon.

Meanwhile, the tomato is scalded, peeled and the soft core is removed, and the pulp is also cut into cubes.

Add over the bacon.

Fry everything for a few minutes, then add the cooking cream and grated Parmesan cheese.

Match the taste with salt and pepper and add the cooked pasta.

Mix well and serve with grated Parmesan cheese on top and a few capers.

Good appetite!



I fried the bacon in a pan. Without oil.

While the bacon was sizzling, I washed the chicken and cut each piece of breast in half. I dabbed with a kitchen napkin, then I put a little salt and pepper on each.

I took the bacon out of the pan on a plate and poured the olive oil. I put the 4 pieces of meat and fried them until they were nicely browned on both sides.

In a saucepan I transferred the chicken, I added the fried bacon and I poured the sour cream. I let the pan simmer for 10 minutes. I didn't add salt to the sauce because the bacon was quite salty, in addition I put the chicken. I advise you to taste the bacon to know exactly how much salt you put.

After 10 minutes I turned off the heat, added a little pepper and a little grated nutmeg and sprinkled the finely chopped parsley. That's all, fast and super good!

This was the recipe for chicken breast with bacon in sour cream sauce. As I said at the beginning, everything is prepared very quickly and easily. Next to chicken goes rice, potatoes, salads or just a good bread. As you wish!


Have you ever wanted to make a dish that you ate at a restaurant or saw in a picture? I'm sure you do.

This is also the case with this chicken with sour cream, sun-dried tomatoes and spinach. I saw a similar picture on Pinterest some time ago. I didn't save her, I was looking for something else and I saw her in the past. But it seems that she impressed me without realizing it because I thought about her a lot. I looked for it but I couldn't find it because I didn't know what to look for. So, from memory, I made a dish that I think was in the picture. I'm happy to tell you, I don't know what the one on Pinterest tasted like, but the one in the picture you're looking at has a divine taste.

Juicy chicken breast, dense sauce abound in flavors, and different textures cause us pleasure at every mouthful. I promise you that if you don't like chicken with sour cream sauce until now, this colorful sauce will become your favorite.

Ingredients (for 6 servings):

900 g & # 8211 1 kg boneless chicken pipette or thighs (I had 900 g chicken pipette)
100 g diced bacon or slices
1 medium white onion or 3 green onions (I had the leaves from 4 green onions)
3 cloves of garlic
1 handful of dried tomatoes (as much as they fit in the palm of your hand

30 g)
300 ml cooking cream
1 twig leustean & # 8211 leaves
10-15 fresh spinach leaves (I had normal spinach. If you can't find it, use 1/2 casserole of baby spinach)
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
Salt
2-3 tablespoons oil

Cut the chicken breast / thighs into similar sized pieces, then season with salt and pepper.
Put the oil in a pan with a diameter of 30 cm, and when it has heated up, add the meat.
Brown the meat on each side until it gets a golden color, then take it out of the pan
Add the bacon to the pan, brown it, stirring for 2 minutes, then add the chopped onion and cook for another 2 minutes.
After 2 minutes, add the sliced ​​garlic, mix and leave on the fire for another minute
Add the cumin and paprika, mix, then add the dried tomatoes rehydrated for 10 minutes in hot water (if you have dried tomatoes and marinated in oil, add them directly) Pour the cream, pepper and mix again
Add the whole spinach leaves and the chopped larch
Stir, then put the pieces of meat and cook them well in the sauce
Let it cook for 3-4 minutes, until the meat is well wrapped in the sauce.
* We do not add salt because the bacon is very salty. But if I used bacon differently, add salt to taste.

* If we have left and we want to heat, but the sauce has solidified, add a few tablespoons of water.


Preparation:

- I hardened the onion until it became translucent
- I added the pepper paste, the carrot and the celery and I let it harden for a few more minutes, until they become soft
- I added the tomatoes together with the rice and 1l of water and I left the soup to boil for about 40 min
- I seasoned with salt, pepper, garlic flakes and basil, to taste
- I took the soup off the heat and added 200 ml of sour cream, then I passed the whole mixture and I got a creamy soup with a fine consistency
- I served soup with parmesan and browned bacon together with toast and flavored with pesto sauce.


Penne with cream sauce and bacon-video recipe

Penne with sour cream and bacon sauce. If you don't know what to cook and you don't have much time, and pasta is one of the dishes you like, you've come to the right place. Today I present you a very quick recipe, which is prepared in 30 minutes, tasty and full of pasta with white sauce.

If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Penne ingredients with cream and bacon sauce:

  • 300 gr paste
  • 200 ml cream for cooking
  • 70 gr parmesan
  • 2 egg yolks
  • 125 g bacon
  • 1 tablespoon olive oil
  • fresh basil leaves
  • 4 cloves of garlic
  • pepper and salt.

Prepare penne with cream sauce and bacon-step-by-step video recipe

Put 3 liters of water in a saucepan and let it boil. When it reaches the boiling point, add a pinch of salt and pasta. Let them boil according to the instructions on the package (usually 8-10 minutes). After the pasta has boiled, put it in a strainer and let it drain.

Heat the olive oil in a pan and add the bacon. Let it harden for 3 minutes on low heat. Add the garlic cut into larger pieces over the bacon. Leave to fry for another 2 minutes. Beat the yolks and add them over the cream, then add the cream, season with salt, pepper, basil leaves, then let the sauce boil for about 3 minutes. Put the pasta in the pan and mix them with the sauce obtained and let them simmer for 2 minutes.

Add half the grated Parmesan cheese over them. We keep the other half for serving.

  • Evelina & # 8217s Food

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


How to make spaghetti with smoked bacon and sour cream sauce

Spaghetti they will be boiled according to the instructions on the package (for al-dente).

Meanwhile, place in a Teflon pan with high walls olive oil heat it over which will be added for hardening smoked bacon cut into cubes, onion finely chopped, stirring occasionally (until the onion becomes glassy).

Consumption cream mixed with grated milk and parmesan (100g ) in a bowl, add them to the pan, leaving everything to boil, about 2 minutes ( or until the sauce thickens), seasoning with salt pepper.

Spaghetti drained beforehand, add them to the pan, mixing with a spatula to be included in the sour cream sauce (possibly if the sauce is too thick, you can add 1-2 tablespoons of water in which they boiled the spaghetti),

Spaghetti with smoked bacon and sour cream sauce they will be served hot in deep plates, sprinkled with grated Parmesan cheese.


400 g slices,
200 g bacon,
200 g sour cream,
1 clove garlic,
10-15 basil leaves (or parsley, if you do not have fresh basil),
100 g parmesan,
salt pepper,

The pasta is boiled in salted water, respecting the cooking time indicated on the package.

Fry the chopped bacon in a pan, without oil. It spins from time to time. It will not be allowed to burn.

Cream the mixture with finely chopped basil, salt and pepper. Then pour over the fried bacon. The cream will get an appetizing color, slightly brown.


Romanian cannelloni with cottage cheese and bacon and sour cream sauce with camembert and parmesan

A recipe proposed by Bogdan Alexandrescu (Dexter) from MasterChef.

  • 200 g smoked bacon cut into small cubes
  • 300 g commercial cream cheese
  • 150 g large smoked smoked cheese
  • 2 tablespoons liquid cream
  • 250 ml liquid cream
  • 100 g race parmesan
  • 50g diced camembert
  • A little salt and pepper to taste

For the dough, In a deep bowl add the flour and the three eggs and mix, incorporating the two ingredients until you get an elastic dough. Form a ball of dough, sprinkle it with flour and keep it in the fridge for about two hours. Take the dough out of the fridge and divide it into four equal balls, and on a table sprinkled with flour, spread the dough with a rolling pin until you get rectangles of about 20x8 cm, a little thicker than some fettucine. In a large pot of boiling water, salt and a little oil, scald the four sheets one by one, then remove them on a cold surface, greased with a little oil.

Composition: in the blender bowl put the grated cheese, the two tablespoons of sour cream and cream cheese and mix at high speed until you get a homogeneous cream, suitable for solid. Pour the cream into a bowl and add the diced bacon, slightly drizzled in the pan beforehand. Stir.

S.O.S: in a saucepan, put on low heat the liquid cream, diced camembert and grated Parmesan cheese, along with a little salt and pepper. Mix with a wooden spoon until the cheeses melt.

With a spoon, place the composition on the dough sheets and roll them like larger, cylindrical pancakes. Place the four rolls on a tray greased with a little oil, pour plenty of sauce over them, a little grated Parmesan cheese and put in the oven heated to 180C for 10 minutes, until the cheese melts and the sauce forms a slightly golden crust. Serve with a glass of red wine, fruity and with a slight stingray taste.

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