Fettuccine with Tomatoes, Bacon, Arugula and Goat C

Name: Fettuccine with Tomatoes, Bacon, Arugula and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups); 2 tablespoons balsamic vinegar; 3 tablespoons olive oil; 6 thick bacon slices, cut into 1/2-inch pieces; 2 medium leeks (white and pale green parts only), finely chopped; 2 tablespoons finely chopped garlic; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon dried crushed red pepper; 5 cups coarsely chopped fresh arugula (about 6 ounces); 2 9-ounce packages fresh fettuccine; 6 ounces soft fresh goat cheese , crumbled; 6 tablespoons freshly grated Parmesan cheese; Additional grated Parmesan cheese

Servings: persons

2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
2 tablespoons balsamic vinegar
3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces)
2 9-ounce packages fresh fettuccine
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese
Additional grated Parmesan cheese

1
Combine tomatoes and vinegar in large bowl.
2
Season with salt and pepper.
3
Let stand until tomatoes release their juice, about 15 minutes.
4
Heat oil in heavy large skillet over medium-high heat.
5
Add bacon; cook until crisp, about 5 minutes.
6
Using slotted spoon, transfer bacon to paper towels.
7
Add leeks to same skillet and saute until tender, about 3 minutes.
8
Add garlic, rosemary and crushed red pepper; saute 1 minute.
9
Add tomato mixture and cooked bacon.
10
Simmer until tomatoes are heated through, about 4 minutes.
11
Add arugula and simmer until wilted, about 1 minute.
12
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes.
13
Drain.
14
Transfer pasta to large bowl.
15
Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture.
16
Toss to combine.
17
Season with salt and pepper.
18
Serve, passing additional Parmesan separately.

1248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups), 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, 6 thick bacon slices, cut into 1/2-inch pieces, and more.

Yes, Fettuccine with Tomatoes, Bacon, Arugula and Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Tomatoes, Bacon, Arugula and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions