Hickory Breakfast Bacon Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Bacon Carbonara with Pasteurized Eggs
Ingredients
- 200g Hickory Breakfast Bacon
- 320g spaghetti
- 2 pasteurized whole eggs plus 2 pasteurized yolks
- 70g finely grated Pecorino or Parmesan
- 1 tsp freshly ground black pepper
- Salt for the pasta water
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
- Lay the thawed bacon in a cold frying pan in a single layer. Set over medium-low heat and cook for about 8–12 minutes, turning regularly, until the fat has rendered and the rashers are cooked through and golden. Work in batches if needed. Reduce the heat if sweet coatings darken quickly. For thick pieces that can be measured, check at least 72°C in the centre. Transfer to a clean plate and cut as the meal requires.
- Whisk the pasteurized eggs and yolks with the cheese and pepper in a heatproof bowl. Use pasteurized eggs specifically: this gently warmed sauce is not guaranteed to reach a safe temperature for ordinary raw eggs.
- Boil spaghetti until al dente, following the packet. Before draining, reserve 250ml pasta water.
- Cut the fully cooked bacon into strips. Add the hot drained spaghetti and bacon to the egg bowl, away from direct heat. Toss vigorously, adding hot pasta water a spoonful at a time until glossy.
- If needed, hold the bowl over the still-hot pasta water and keep tossing gently; stop as soon as the sauce coats the pasta. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Bacon Properly.
Recipe 2 · By Chef Luca
Hickory Bacon BLT
Ingredients
- 150g Hickory Breakfast Bacon
- 4 thick slices bread
- 1 large tomato, sliced
- 4 lettuce leaves
- 2 tbsp mayonnaise
- Black pepper
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Lay the thawed bacon in a cold frying pan in a single layer. Set over medium-low heat and cook for about 8–12 minutes, turning regularly, until the fat has rendered and the rashers are cooked through and golden. Work in batches if needed. Reduce the heat if sweet coatings darken quickly. For thick pieces that can be measured, check at least 72°C in the centre. Transfer to a clean plate and cut as the meal requires.
- Wash and dry the lettuce. Slice the tomato and season lightly with black pepper.
- Toast the bread. Spread with mayonnaise, then layer with the fully cooked bacon, tomato and lettuce. Close and cut in half.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Bacon Properly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.