BLT Bucatini
- 1 tablespoon extra-virgin olive oil
- 8 ounces thickly sliced pancetta, cut into 1/2-inch pieces
- 1 1/2 pounds cherry tomatoes, slow roasted (see Note) and then coarsely chopped, with some of their juices
- 1 pound dried bucatini or spaghetti
- 8 ounces arugula, tough stems removed and coarsely chopped
- 1/2 cup freshly shredded pecorino romano cheese
- Produce
- Arugula (8 ounces)
- Cherry tomatoes (1 1/2 pounds)
- Meat
- Pancetta (8 ounces)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Pasta & Grains
- Bucatini or spaghetti, dried (1 pound)
- Dairy
- Pecorino romano cheese (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 22, 2011 (1 year ago).
34 people saved this recipe.
