My parents came over for dinner tonight. I decided to jazz up the usual caesar salad by not ripping the romaine, lightly dressing it with a creamy caesar dressing and garnishing it with chopped capers, shaved parmegiano reggiano and ofcourse, some crispy pan-fried bacon. mmmm….bacon….
Next up, Pasta with Arugula and Pancetta.
Yield: 4 servings
3/4 pound spaghetti (I used penne instead)
1 to 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 fresh hot red chile, seeded and finely chopped
8 ounces pancetta or bacon, cut into 1/4 -inch cubes
2 cloves garlic, grated or finely chopped
6 cups arugula leaves
Freshly ground black pepper
Grated Parmesan cheese
1. Bring a large pot of salted water to a boil. Add pasta; boil for 8 to 10 minutes or until it is cooked but still has a bit of bite to it. Drain, reserving some of the cooking water.
2. Meanwhile, heat 1 tablespoon oil in a large frying pan, add onion and cook over low heat for 5 minutes or until softened.
3. Add chile and cook for a few minutes. Add pancetta and cook for 5 minutes or until crisp and golden, then stir in garlic and cook for a few seconds. If necessary, add more olive oil such that oil and rendered fat from the pancetta coat the bottom of the frying pan.
4. Return drained pasta to the pot. Toss with pancetta mixture. Add arugula, season to taste with salt and pepper and toss gently. If mixture is too dry, add some of the reserved cooking water. Sprinkle with Parmesan and serve.
I got the original recipe here