Cook up about 4 pieces of bacon -- crispy or chewy, as you prefer. Fry a thinly sliced small onion in the fat until it is browned. Chop a bunch of arugula and wilt it in the fat. Deglaze with a tablespoonful of nice balsamic vinegar. Add in a cup of halved cherry tomatoes and cook them until they sag slightly. Sprinkle generously with black pepper.
Boil up the pasta of your choosing. Drain it when it is a still a tiny bit bit too al dente, pulling out a mugful of cooking water before you tip the rest down the sink. Finish cooking the pasta in the skillet, using the cooking water to amalgamate the noodles and sauce. Top with the bacon. Parmesan is nice, too.
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