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

Total Time
35 Mins
Serves
4
Meal
Dinner

Total Time

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins

Nutrition

Calories
800 cal
Total Fat
58 g
Polyunsaturated Fat
15 g
Cholesterol
50 mg
Sodium
500 mg
Carbohydrates
50 g
Dietary Fiber
4 g
Protein
24 g

Ingredients

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

Preparation

  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.