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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