Arugula and Bacon Fettuccine

Sam Jones/Quinn Brein


8 pieces bacon, fried crisp
12 ounces fettuccine
2 cloves garlic, minced
1 tablespoon olive oil or reserved bacon fat
1 bunch baby arugula or 2 cups chopped arugula
1 cup heavy cream
shredded Parmesan


Chop the fried bacon into bits and set aside.

In a large pot of boiling water, cook the pasta until just tender.

Saute the garlic in the oil. Add arugula and saute until just wilted, about 2 minutes. Add the cream and stir to heat, then stir in the bacon (save some to sprinkle on top of finished pasta). Spoon the sauce over the fettuccine and serve hot with Parmesan.


Makes 4 servings.

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