Anytime I do pasta, I love to incorporate different textures and veggies. Dried pasta is something I always stock up on as a pantry staple. I also stock up on different types nuts and canned goods. This was created by simply using the ingredients I had on hand. I think thats the beauty about pasta, It’s something that can be thrown together in a half hour with whatever ingredients you have on hand. Most of my favorite dishes end up coming about in this way. I always tell people to experiment and make something they love to eat. This dish is all my cravings in one pot. Each element provides substance to what would normally be a pretty boring dish. This spaghetti is special and easy to make. What’s not to love?



prep time: 10 minutes
Total time: 35 minutes


1 lb. spaghetti pasta
6-8 pieces of thick cut bacon
1.5 tbsp. Rendered bacon fat
3 cups arugula
8 large cloves garlic, minced
1 cup white wine
8 tbsp. Salted butter
1 tsp red pepper flakes
1/2 tsp kosher salt
1/2 cup heavy cream
1 lemon, juice and zest of
1/2 cup reserved pasta water
1/3 cup pine nuts


Boil a large pot of salted water and add pasta. Cook to al dente, about 8 minutes. Do not rinse pasta. Reserve 1 cup of pasta water for sauce.

Chop bacon into 1 inch squares. In a large sauce pan, add bacon and cook till crispy. About 5 minutes.

In a different hot large sauce pan add 1.5 tbsp. of rendered bacon fat, 4 tbsp butter and garlic. Cook for about 60 seconds. Being careful not to let the garlic burn.

Add in white wine and lemon zest and juice. Keep heat high and reduce till about 1/4 cup. Stirring every minute. Should take about 8-10 minutes to reduce. Once reduced add in salt and red pepper flakes. Stir and turn off heat.

Add cooked pasta to the sauce and stir. Slowly add in reserved pasta water. Once it reaches your desired consistency add in arugula and pine nuts. The arugula will slightly wilt after tossing pasta for a minute.

Serve hot and top with bacon and Parmesan cheese.

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