in Recipes

Spaghetti with bacon and arugula

updated

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Ingredients for 4 servings:

  • 75 g arugula
  • 2 onions
  • 100 g breakfast bacon
  • 400g spaghetti
  • Salt and pepper from the mill
  • 1 tbsp oil
  • 150 g whipped cream
  • 1 tsp vegetable broth
  • 3 dashes lime juice or lemon juice
  • possibly Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the arugula, drain, and roughly chop. Peel the onions and slice into thin wedges. Cut the bacon into small pieces. Cook the pasta “al dente.” Meanwhile, heat the oil in a nonstick pan. Fry the bacon until crispy, turning occasionally. Add the onion wedges and fry in the bacon fat until golden brown. Remove both and set aside. Deglaze the frying fat with just under 200ml water and cream. Stir in the stock and bring to a boil. Season the sauce to taste with salt, pepper, and lime juice. If desired, thicken the sauce with a sauce thickener. Fold in the arugula and spaghetti. Grate the Parmesan cheese over the top, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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