BLT Spaghetti

BLT Spaghetti
Loosely adapted from Gourmet

6 to 8 Main Course Servings

1 1/2 pounds (675g) thick spaghetti
6 oz (170g) pancetta or thin bacon, chopped
1/2 med onion, finely chopped
1 large garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (125ml) white wine
1 1/2 cup (375ml) heavy cream
1 cup (225g) partially drained oil-packed sun-dried tomatoes, finely chopped
3 handfuls baby arugula
3 oz (85g) finely grated parmesan (about 1 cup)


Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Remove bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 5 minutes. Add wine and reduce by half. Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 3 to 5 minutes. Remove from heat.


Meanwhile, cook pasta in a 6- to 8-quart pot of boiling well-salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta, arugula and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.  Enjoy with a salad and Sangiovese!