Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula

Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula
16 Ingredients
  • Extra-virgin olive oil
  • 4 ounces slab bacon, cut into 1/4-inch dice
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper
  • 1 pint cherry tomatoes, assorted colors
  • 1 1/2 cups chicken stock
  • Kosher salt
  • 1 recipe Chef Anne's All-Purpose Pasta Dough, cut into tagliatelle, 1/4-inch wide pasta pieces
  • 1 1/2 cups baby arugula
  • Big fat finishing oil
  • 1/2 cup freshly grated Parmigiano
  • 1 pound all-purpose flour
  • 4 whole eggs, plus 1 egg yolk
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tablespoons water (or more if needed)
  • Kosher salt
Nutrition
629
31% daily value
6 servings
                                       
                                            balanced, low-​sugar
     

Fat

48% 31

Saturated

38% 8

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 5

Carbs

22% 66

Carbs (net)

- 63

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

40% 20

Cholesterol

51% 152

Sodium

16% 388

Calcium

16% 157

Magnesium

9% 38

Potassium

8% 390

Iron

26% 5

Zinc

15% 2

Phosphorus

40% 279

Vitamin A

12% 105

Vitamin C

10% 9

Thiamin (B1)

59% 1

Riboflavin (B2)

48% 1

Niacin (B3)

41% 7

Vitamin B6

20% 0

Folate equivalent (total)

63% 251

Folate (food)

- 53

Folic acid

- 116

Vitamin B12

21% 1

Vitamin D

221% 33

Vitamin E

23% 3

Vitamin K

14% 17

Sugar alcohols

- 0

Water

- 160
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