• 7/22 National BLT Day-3

    From Dave Drum@1:229/452 to All on Wed Jul 21 20:25:10 2021
    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

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