Pasta with Bacon, Onion and Arugula
Active Time: 25 minutes | Total Time: 25 minutes | Serves 4 to 6
- 2¼ teaspoons kosher salt
- 1 pound spaghetti
- 8 slices thick-cut bacon
- 1 large yellow onion
- 1 clove garlic
- ¾ cup grated Parmesan, plus more for serving
- ½ teaspoon freshly ground black pepper, plus more for serving
- 4 cups wild arugula
Fill a large pot with water 2 inches from the top. Place over high heat and let come to a boil; add 2 teaspoons of the salt. Cook the pasta according to the package direction (until al dente). Scoop out ½ cup of the pasta water before draining into a colander.
In a large skillet, cook the bacon over medium heat, stirring often, for about 8 minutes, or until crisp. Use tongs to transfer the bacon to a small bowl. Add the onion to the bacon fat and cook, stirring, 6 to 7 minutes more, until softened. Stir in the bacon and remove from the heat.
Return the pasta to the pot over low heat and add the pasta water. Stir in the Parmesan, pepper, and the remaining ¼ teaspoon salt until melted and creamy. Remove from the heat. Stir in the bacon-onion mixture. Then stir in the arugula until wilted. Serve with extra Parmesan and pepper.
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