Subj : Back 2 Skool Dinners - 23
To   : All
From : Dave Drum
Date : Fri Sep 13 2024 13:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: BLT Pasta
Categories: Pasta, Vegetables, Pork, Greens, Cheese
     Yield: 5 Servings

     1 lb Paccheri pasta or other
          - tubelike shape
     8 oz Bacon; diced in 1/2" pieces
     1 lb Cherry tomatoes, halved
          Salt & black pepper
     5 oz Baby arugula
   1/2 c  Grated Pecorino Romano; more
          - for serving
          Flaky salt; for serving
          - (opt)

 Bring a large pot of well-salted water (2 heaping
 tablespoons salt to about 7 quarts water) to a boil. Add
 pasta and cook until it is just under al dente, 1 minute
 less than package directions. Reserve 1 cup of the pasta
 cooking water, and drain the pasta.

 Meanwhile, make the sauce: Place the bacon in a large
 skillet and cook over medium-low heat until crisp,
 stirring occasionally to make sure it does not burn,
 about 8 minutes. Remove with a slotted spoon and set
 aside on a plate lined with paper towels. Turn heat to
 medium and add the tomatoes to the skillet, tossing them
 to coat in the bacon fat. Season with salt and pepper.
 As the moisture from the tomatoes releases, scrape any
 browned bits that have accumulated at the bottom of the
 pan (add a few tablespoons of the pasta water if you
 need to) and continue to cook until the tomatoes begin
 to fall apart, about 5 to 7 minutes more. Add half the
 cooked bacon back to the skillet and toss to combine.

 Increase the heat to medium-high and add the pasta
 directly to the skillet tossing to coat with the sauce.
 Add the arugula and 1/4 cup of the pasta water and
 carefully toss (you'll have a very full pan) until the
 arugula wilts. Add the cheese and an additional 1/4 cup
 pasta water and toss together until the cheese
 emulsifies and the pasta is glossy with sauce. If
 needed, add another 1/4 cup pasta water to loosen the
 sauce.

 Serve in bowls and top with remaining bacon. Pass the
 grated Pecorino Romano at the table and season with
 flaky salt, if desired.

 by Colu Henry

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... What the Hell is "substitute Cheddar cheese type flavour"?
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