This hearty pasta dish is an easy meal to make on a busy week night.
Fettuccine with Bacon Tomato and Arugula
6 slices of bacon chopped
2 cloves of garlic minced
1/2 small yellow onion chopped
1 pint cherry or grape tomatoes cut in half
2 T balsamic vinegar
1/4 c half and half or cream
1/4 c shredded parmesan cheese (more for serving if desired)
1 c arugula
16 oz cooked fettuccine or other pasta
in a large pan cook bacon over med high heat for 3 minutes, add garlic and onion and cook until bacon is crisp about 3 more minutes.( Surprisingly, I did not need to drain any bacon fat at this point but I know some bacon can be fatter than others, if you find that there is a fair amount of grease in the pan, strain it out before adding the rest of the ingredients) Add tomatoes, 1 T vinegar and stir, getting all the crispy bits from the bottom of the pan,
Turn heat to low cook until tomatoes glisten and have a slight wrinkle on the skin, about 2 minutes. Add half and half or cream, stir and add parmesan, heat through. Remove from heat add arugula and remaining 1 T vinegar. Toss together and serve. Top with more parmesan if desired.