Fettuccine with Applewood Bacon, Sun Dried Tomatoes, Walnuts, Arugula and Goat Cheese

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins

Ingredients

1/2pound (8 oz.) sliced bacon, preferably apple wood smoked, cut in 1-inch pieces
1/2cup sliced red onion
1/4cup chopped fresh oregano OR 1 teaspoon dried oregano
1/2cup (4 oz.) goat cheese (chevre), at room temperature, cut in several pieces
1/2cup (2 oz.) chopped California walnuts, toasted
1/4cup sun dried tomatoes, cut in thin strips
6ounces (about 6 loosely packed cups) arugula leaves
1pound fresh fettuccine OR 1/2 lb. dried fettuccine
1/3cup extra virgin olive oil
1/2teaspoon Salt
1/4teaspoon freshly ground black pepper
-- Grated Parmesan cheese, for serving

Instructions

  1. In a large skillet over medium-high heat, fry the bacon pieces for about 4 minutes, until they are partially cooked.  Add the onion and oregano and cook 2–3 minutes longer, until the bacon is becoming brown and crisp.  Using a slotted spoon, transfer the bacon/onion mixture to a large bowl, leaving the fat behind.  Add the cheese, walnuts, tomatoes and arugula to the bowl as well.  Set aside.
  2. In a large pot of boiling salted water, cook the fettuccine according to package directions.  When it is done, drain it thoroughly and immediately add it to other ingredients in the bowl.  Add the olive oil and, using two large forks or spoons, lift and toss the pasta until all the ingredients are well distributed and the arugula has wilted slightly.  Season to taste with salt and pepper, and toss briefly to combine.  Pass grated Parmesan cheese and additional freshly ground pepper at the table. 

Recipe Courtesy of Chef Rick Mahan of The Waterboy in Sacramento, CA

Nutritional Info *per serving

  • Calories 910
  • Glycemic Load 0
  • Fat 61g
  • Saturated Fat 17g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 29g
  • Cholesterol 85mg
  • Sodium 1830mg
  • Potassium 840mg
  • Carbohydrate 51g
  • Fiber 4g
  • Sugars 6g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 25%
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