BLT Pasta

Name: BLT Pasta
Total time: 30 min
Ingredients: 1 tablespoon plus 3/8 tsp. kosher salt, divided; 10 ounces uncooked mezze rigatoni or penne pasta; 2 ounces slab bacon, cut into 1/2-in. dice; 1 tablespoon olive oil; 1 pound red or yellow cherry tomatoes, halved (about 3 cups); ½ teaspoon freshly ground black pepper, divided; 5 ounces watercress, coarsely chopped; 1 ounce pecorino Romano cheese, grated

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Total: 30 minutes

Servings: 2.5

Cost: $17.78 /serving

Author : Colu Henry

Ingredients

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1 tablespoon plus 3/8 tsp. kosher salt, divided10 ounces uncooked mezze rigatoni or penne pasta2 ounces slab bacon, cut into 1/2-in. dice1 tablespoon olive oil1 pound red or yellow cherry tomatoes, halved (about 3 cups)½ teaspoon freshly ground black pepper, divided5 ounces watercress, coarsely chopped1 ounce pecorino Romano cheese, grated

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Instructions

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Step 1

Bring a large saucepan filled with water and 1 tablespoon salt to a boil. Add pasta and cook 10 minutes or until al dente. Drain in a colander over a bowl, reserving 1 cup pasta cooking liquid.

Step 2

Place bacon and olive oil in a 12-inch skillet over medium-low; cook 8 minutes or until the bacon is crisp, stirring occasionally. Remove bacon from pan (do not wipe out pan).

Step 3

Heat pan over medium. Add tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper to drippings in pan; cook 5 minutes or until tomatoes are tender and almost melt, scraping pan to loosen browned bits. Stir in half of the cooked bacon.

Step 4

Increase heat to medium-high. Add pasta to pan; toss to coat. Add 1/2 cup reserved pasta cooking liquid and watercress, stirring until watercress wilts. Add 1/4 to 1/2 cup reserved pasta cooking liquid to pan as needed to loosen sauce. Divide pasta mixture among 4 shallow bowls; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Top servings evenly with remaining half of bacon and cheese.