Penne with caramelized bacon, tomatoes and arugula

Penne with caramelized bacon, tomatoes and arugula

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"It couldn't be any quicker: boil the pasta, caramelize the bacon and serve both with fresh arugula and a few pickled tomatoes from the stash. Oh yes: don't forget the Parmesan! If you like, add a spoonful of creamy sour cream to the pasta. A tip: you can replace the arugula with radicchio, baby spinach or Swiss chard (toss with the pasta for 1 minute). You can also swap the pickled tomatoes for 200g small, sweet cherry tomatoes (cut into quarters)."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
100 g
Thuringian bacon (cubed)
½ tsp
maple syrup
200 g
spelt penne
62½ g
pickled tomatoes (drained)
75 g
arugula
60 g
Parmesan cheese
pasta water
pepper
salt

Utensils

1 nonstick pan, 1 pot

Nutrition per serving

Cal704
Fat43 g
Protein64 g
Carb27 g
  • Step 1/3

    • 100 g Thuringian bacon (cubed)
    • ½ tsp maple syrup
    • 1 nonstick pan

    Fry the bacon cubes in a non-stick pan over a medium heat without adding any more fat and fry in their own fat until crispy. After about 10 minutes, add the maple syrup and carefully caramelize the bacon cubes.

  • Step 2/3

    • 200 g spelt penne
    • 62½ g pickled tomatoes (drained)
    • 75 g arugula
    • 1 pot

    Cook the penne in plenty of salted water until al dente. Cut the pickled tomatoes into strips. Wash the arugula and spin dry well.

  • Step 3/3

    • 60 g Parmesan cheese
    • pasta water
    • pepper

    Drain the pasta, reserving a cup of the starchy pasta water. Mix the pasta with the bacon and add 2-3 tbsp of pasta water as required if there is still some liquid left to bind the ingredients together. Fold in the tomato strips and arugula, season with freshly ground black pepper and sprinkle with parmesan cheese.

  • Enjoy your meal!

    Penne with caramelized bacon, tomatoes and arugula

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