Wednesday, May 8, 2013

Spaghetti with Bacon and Arugula

You could call this light, except for the bacon fat. I mean, it's not like we have a creamy, rich sauce, just some innocent bacon fat. Nothing too intense, right? So this is healthy. Yeah, healthy. ?

This pasta is so simple, using only 5 ingredients you might have already. No arugula? Spinach is a fine substitute. But the arugula is my favorite. It's so good with the bacon. No greens at all? Then no greens at all. Don't stress.

This pasta relies on the bacon fat and Parmesan cheese as a sauce. If you are worried it might be a little dry, reserve about 1/2 cup of the pasta water before you drain it. You can add some of that, a tablespoon at a time, after you have added the Parmesan cheese and it has melted. The pasta water is full of starch from boiling the pasta and it can make a quick sauce.

Okay, let's do this. It's so freaky deaky easy. 

Spaghetti with Bacon and Arugula
Yields 6 servings

8-10 pieces of bacon, diced
1 pound spaghetti
1 cup shredded Parmesan cheese, plus more for serving
1 lemon, zested
2 cups fresh arugula

In a large skillet over medium high heat, saute the bacon. Once crisp, remove the bacon with a slotted spoon. Reserve the bacon fat in the pan and set aside.

While the bacon is cooking, boil the spaghetti in salted water. Once cooked, drain the spaghetti and pour it into the pan with the bacon fat. While the spaghetti is still very hot, sprinkle on the Parmesan. Toss gently, until cheese is melted evenly. Add lemon zest, arugula and cooked bacon. Toss well. Garnish with Parmesan cheese.

Yields 6 servings.

Let me know how it goes!

No comments:

Post a Comment