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Ingredients
- 1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
- 2 cups packed baby arugula
- 6-8 slices of bacon
- 2 tablespoons mayonnaise
- 2 tablespoons heavy cream
- 7 ounces refrigerated fettuccine
Details
Servings 1
Cooking time 20mins
Adapted from tablespoon.com
Preparation
Step 1
1
Put a pot of water on the stove and bring to a boil.
2
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
3
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet (1/4 cup total). Stir well and turn heat to low.
4
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
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