SERVES 4 to 6
TOTAL TIME: 30 minutes
The test kitchen’s favorite brand of bacon is Farmland Hickory Smoked.
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12 |
ounces bacon, chopped |
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2 |
garlic cloves, minced |
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12 |
ounces cherry tomatoes, halved |
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1 |
pound orecchiette |
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Salt and pepper |
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5 |
ounces (5 cups) baby arugula |
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2 |
ounces Parmesan cheese, grated (1 cup), plus extra for serving |
1. Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer to paper towel–lined plate.
2. Pour off all but 2 tablespoons fat left in skillet, add garlic and tomatoes, and cook over medium-high heat until tomatoes soften slightly, about 2 minutes.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot. Add bacon, garlic-tomato mixture, arugula, Parmesan, and 1 cup reserved cooking water and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve with extra Parmesan.