30 minutes
A delightful twist on the classic BLT, combining pasta with the flavors of bacon, lettuce, and tomato.
Paccheri Pasta
0 oz
Diced Bacon, Cooked until crispy
0 oz
Cherry Tomatoes, Cooked until they start to collapse
0 oz
Arugula, Fresh
0 oz
Pecorino Romano Cheese, Grated
0 oz
to taste
to taste
1. Boil Pasta
Begin by boiling your chosen pasta in generously salted water. Aim for one minute less than the package's suggested cook time. Remember to save a cup of pasta water before you drain it.
2. Cook Bacon
Cook the diced bacon in a large skillet over medium heat until crispy, which should take around 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving behind the bacon drippings in the skillet.
3. Prepare Tomato Sauce
In the same skillet, cook the cherry tomatoes seasoned with a pinch of salt and pepper until they start to collapse, about 5 to 7 minutes. Stir in half of the cooked bacon to bring the sauce together.
4. Combine Pasta and Sauce
Combine the drained pasta with the tomato and bacon sauce, tossing gently. Introduce the arugula and a generous sprinkle of Pecorino Romano cheese. Pour in some of the reserved pasta water to create a glossy sauce.
5. Serve and Garnish
Serve the pasta hot, garnished with the remaining crispy bacon and a bit more Pecorino Romano cheese. Optionally, add a touch of flaky salt for an extra pop of flavor.
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