Ingredients
- 4 ounce rigatoni or penne pasta
- 2 ounces slab bacon, cut into 1/2-in. dice
- 6 oz red or yellow cherry tomatoes, halved
- 1/8 teaspoon freshly ground black pepper
- 2 ounces watercress, coarsely chopped
Directions
- Cook pasta and RETAIN 1/2 cup of cooking liquid.
- Cook bacon in skillet until crisp. Remove.
- Add tomatoes, salt and pepper and cook 5 mins until tender.
- Add half cooked bacon and increase heat.
- Add pasta, 1/4 c of pasta cooking liquid and watercress. Stir until wilted.
- Add more liquid if needed. Serve with extra bacon and parmesan.