Some recipes
Bacon and Onion Pasta Ingredients Yield: 4 to 6 servings 8 ounces bacon 2 medium red onions ¼ cup extra-virgin olive oil Kosher salt and black pepper 8 garlic cloves 1 teaspoon red-pepper flakes 1 teaspoon herbes de Provence 1 cup sweet red vermouth (vermouth rouge) 1 pound angel hair or capellini 1 cup finely chopped fresh parsley ½ cup finely grated Parmesan or Pecorino Romano Preparation Step 1 Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated. Step 2 Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are...
