MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: BLT Pasta
Categories: Pasta, Vegetables, Pork, Greens, Cheese
Yield: 6 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 Pecorino Romano; grated, more
- for serving
Flaky salt; for serving
- (optional)
Bring a large pot of well-salted water (2 heaping tb salt to about
7 qt 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 tb 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.
Recipe by Colu Henry
RECIPE FROM:
https://cooking.nytimes.com
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