How To Make Cavatelli with Bacon and Arugula
Enjoy a serving of this Cavatelli with Bacon and Arugula, which combines the flavors of crisp bacon and arugula in a smooth and flavorful tomato sauce.
In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp.
Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, for about 5 minutes until soft.
Add the tomatoes with their juice, salt, and pepper, and bring to a simmer.
Cover and cook for 10 minutes.
In a large pot of boiling salted water, cook the cavatelli for about 10 minutes until just done.
Drain and toss with the sauce, bacon, arugula, and ¼ cup of parmesan.
Stir until the arugula just wilts.
Sprinkle the remaining parmesan over the top.
- If preferred, substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli. They have a similar doughy chew. This dish could also be made successfully with spaghetti or, even better, spaghettini.
- If preferred, Use 1¼ cups watercress or spinach, large stems removed, instead of the arugula.
- Wine Recommendation: Barbera is unique among Italian reds in that it is fruity and very high in acid, yet has almost no tannins. These qualities make the wine remarkably adaptable to food, particularly tomatoes. Try an unoaked Barbera d’Alba for a delicious match here.
- Calories: 710.91kcal
- Fat: 22.78g
- Saturated Fat: 10.22g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.96g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 92.03g
- Fiber: 5.09g
- Sugar: 6.78g
- Protein: 32.75g
- Cholesterol: 43.99mg
- Sodium: 712.26mg
- Calcium: 489.91mg
- Potassium: 568.80mg
- Iron: 2.25mg
- Vitamin A: 114.94µg
- Vitamin C: 12.18mg
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