|2 servings||calories per servings 630||protein serving 22 g||carbs per serving 80 g||total fat per serving 25 g|
Inspired by Bucatini all’Amatriciana, a spicy pasta dish from Amatrice, Italy, our version replace guanciale (an Italian salt-cured pork jowl) with smoky bacon provided by our friends at Pine Street Market in Avondale Estates, Georgia. They prepare and smoke their meats in-house, and they source their pork from Riverview Farms, located about two hours north of Atlanta. You may be surprised by the nuanced flavor of spicy arugula tossed with nothing more than a little salt and oil; it provides a fresh contrast to the hot red pepper in the saucy pasta.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||6 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and dice onion.
• Discard any tough arugula stems. Cut or tear leaves into bite-size pieces.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 12 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
While pasta cooks, place a skillet over medium heat. Add bacon. Cook, stirring occasionally, until bacon begins to become crispy, 5-6 minutes.
Add onion. Cook, stirring occasionally, until onion begins to brown, 6-7 minutes.
• Add red pepper (using the full amount yields a spicy dish; use less if you prefer) and wine.
• When wine simmers, add tomato and its liquid. Simmer 2-3 minutes.
• Fold in pasta.
• Adjust sauce consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
Drizzle arugula with 1 teaspoon olive oil. Season to taste with PeachDish Salt.
• Divide pasta between 2 plates. Top with cheese.
• Serve with arugula, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...