Name: Spaghetti Carbonara
Prep time: 5 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 slices Indiana Kitchen thick-cut bacon (chopped); 8 ounces spaghetti; 2 large eggs; 1/2 cup grated parmesan cheese; 4 cloves garlic (minced); salt and pepper to taste

Spaghetti Carbonara

November 5, 2019/in Bacon, Dinner garlic, grated parmesan cheese, Indiana Kitchen thick-cut bacon, large eggs, salt and pepper to taste, spaghetti Main Dish Italian 5 stars/by Indiana Kitchen

Spaghetti Carbonara

Spaghetti Carbonara is basically Italy's version of "breakfast for dinner" with bacon, eggs, and pasta instead of toast.

CourseMain Dish
CuisineItalian

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Spaghetti Carbonara

Spaghetti Carbonara is basically Italy's version of "breakfast for dinner" with bacon, eggs, and pasta instead of toast.

CourseMain Dish
CuisineItalian

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Ingredients

4 slices Indiana Kitchen thick-cut bacon chopped
8 ounces spaghetti
2 large eggs
1/2 cup grated parmesan cheese
4 cloves garlic minced
salt and pepper to taste

Servings: servings

Instructions

In a large pot, boil water. Cook pasta according to package instructions. Once cooked, save 1/2 cup of water and drain.
In a small bowl, whisk together eggs and parmesan.
In a large skillet, cook bacon until crispy. Do not dispose of grease.
Stir in garlic for about one minute, then reduce heat to low.
Quickly add and stir in pasta and egg mixture. Add salt and pepper to taste. Add in spaghetti water one tablespoon at a time until desired consistency is reached.

Recipe Notes

Garnish with fresh basil or oregano, if desired.

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Creamy Carbonara with Bacon

April 23, 2019/in Bacon, Dinner, Lunch coarse ground black pepper, grated parmesan cheese, Kosher salt, large eggs, pasta (elbow macaroni, penne, shells or other), thick cut Indiana Kitchen bacon, your choice of peas Main Dish Italian 0 stars/by Indiana Kitchen

Creamy Carbonara with Bacon

Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.

CourseMain Dish
CuisineItalian

Servings	Prep Time
6 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

20 minutes

Creamy Carbonara with Bacon

Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.

CourseMain Dish
CuisineItalian

Servings	Prep Time
6 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

20 minutes

Ingredients

10 slices thick cut Indiana Kitchen bacon diced
1 pound pasta (elbow macaroni, penne, shells or other)
3 large eggs
1 cup grated parmesan cheese
1 cup your choice of peas
1/2 tsp Kosher salt
1/4 tsp coarse ground black pepper

Servings: servings

Instructions

Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.
While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.
Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.
Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.

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Baked French Toast

April 9, 2019/in Bacon, Breakfast, Dessert, Our Craziest Bacon Recipes 2% milk, brown sugar, butter, cayenne pepper, chopped pecans, corn syrup, french bread, ground cinnamon, ground cloves, ground nutmeg, half & half, Indiana Kitchen thick-cut bacon, large eggs, maple syrup, packed brown sugar, salt, sugar, vanilla extract Main Dish American comfort food 0 stars/by Indiana Kitchen

Baked French Toast

You'll want to save this one for a lazy weekend morning. This Baked French Toast is topped with crunchy pecans and Indiana Kitchen thick-cut bacon! Mmm-mmm!

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
10 servings	30 minutes

Cook Time

40 minutes

Servings	Prep Time
10 servings	30 minutes

Cook Time

40 minutes

Baked French Toast

You'll want to save this one for a lazy weekend morning. This Baked French Toast is topped with crunchy pecans and Indiana Kitchen thick-cut bacon! Mmm-mmm!

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
10 servings	30 minutes

Cook Time

40 minutes

Servings	Prep Time
10 servings	30 minutes

Cook Time

40 minutes

Ingredients

French Toast

8 large eggs
2 cups half & half
1 cup 2% milk
1 tbsp sugar
1 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash salt
1 dash cayenne pepper
1 loaf french bread cut into 1 inch slices

Topping

6 slices Indiana Kitchen thick-cut bacon cooked and crumbled
1 cup butter melted
1 cup packed brown sugar
1/2 cup chopped pecans
2 tbsps corn syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
maple syrup

Servings: servings

Instructions

Grease a 13x9-in baking pan; set aside.
In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.

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Bacon Spinach Frittata

August 9, 2017/in Bacon, Breakfast, World Recipes frozen spinach, Indiana Kitchen bacon, large eggs, olive oil, salt and pepper, yellow onion Main Dish Spanish 5 stars/by Indiana Kitchen

Spinach Frittata featuring Indiana Kitchen bacon!

Bacon Spinach Frittata

A hard day of work calls for a hearty breakfast! Try this deliciously easy Bacon Spinach Frittata recipe featuring Indiana Kitchen bacon!

CourseMain Dish
CuisineSpanish

Servings	Prep Time
4-6 servings	5 minutes

Cook Time

15-20 minutes

Servings	Prep Time
4-6 servings	5 minutes

Cook Time

15-20 minutes

Bacon Spinach Frittata

A hard day of work calls for a hearty breakfast! Try this deliciously easy Bacon Spinach Frittata recipe featuring Indiana Kitchen bacon!

CourseMain Dish
CuisineSpanish

Servings	Prep Time
4-6 servings	5 minutes

Cook Time

15-20 minutes

Servings	Prep Time
4-6 servings	5 minutes

Cook Time

15-20 minutes

Ingredients

4 slices Indiana Kitchen bacon cooked, then chopped
2 cups frozen spinach
1 yellow onion chopped
1 tbsp. olive oil
salt and pepper to taste
8 large eggs

Servings: servings

Instructions

Preheat oven to 425 degrees F.
In a 10-inch skillet, heat oil over medium-high heat. Add onion and spinach and cook, stirring occasionally, until onion is translucent—about 5 minutes. Season with salt and pepper.
Add eggs and chopped bacon, season with salt and pepper, then stir mixture. Let cook undisturbed until the edges of mixture begin to set, about 2 minutes.
Transfer to oven and bake until top of frittata is set—about 10 minutes or so.
Cut into wedges and serve. Can be served hot or at room temperature.

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