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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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