We used our home-cured bacon in a recipe for the first time tonight, and it was amazing! We used the bacon from batch #1, which turned out a bit too strongly flavored to be eaten on its own, but what a fantastic addition to a pasta dish! Just that small amount of bacon added flavor to the whole dish.
This is NOTHING like store bought bacon. The difference is unbelievable.
Here's the recipe we made up. We're calling it "Bacon Linguine Fiesta." It makes a big batch, so there's plenty for company or for leftovers.
1 lb. home cured bacon (from batch #1), diced
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 purple onion
1 white onion
7 medium tomatoes
12 oz. sliced mushrooms
1 lb. linguine
Shredded cheese to garnish
Cook the linguine according to the directions on the package.
In a large frying pan, cook the bacon gently at a low temperature, stirring constantly until it begins to release some of its fat into the pan.
Add the mushrooms to the bacon and continue to cook, stirring frequently, until the mushrooms are done.
Remove the bacon and mushrooms from the pan, allowing any excess pan drippings to drain back into the pan. Add the bacon and mushrooms to the cooked, drained pasta and toss thoroughly to mingle the flavors.
In the remaining bacon fat in the pan, cook the remaining vegetables.
Serve the pasta on plates, topped with a generous helping of veggies.
Garnish with a sprinkle of shredded cheese.