Arugula and Bacon Fettuccine

Photo Credit
Sam Jones/Quinn Brein
The Editors
Makes 4 servings.
Print Friendly and PDF

With this Arugula and Bacon Fettuccine recipe, you are just 20 minutes away from a delicious comfort food meal, without the crazy amount of calories. The arugula adds a natural peppery taste. If desired, add a bit more salt and pepper, to taste.

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs