• Katherine Arthurs

Paleo Summer Bacon Pasta with Cherry Tomatoes + Arugula

Bacon + Pasta is basically like Peanut Butter + Jelly, Peas + Carrots, Bread + Butter. You get it.


The grease from the bacon creates a rich + salty coating on the pasta. Add some thyme, red pepper flakes + freshly ground black pepper. It's that simple. I love using peppery arugula, fresh peas + cherry tomatoes. A bite of freshness with amazing bacon pasta. OH YEAH!!!


Did I mention the pasta is Paleo friendly? Yes, it is. I love using Cappello's pasta. Find it in the frozen section at your grocery store. I know Whole Foods + Wegmans carry it.


Bring on summer! I love eating outside - deck, patio, front step...heck the green grass + barefoot!


What's your favorite meal to have in the heat of summer?


Paleo Summer Bacon Pasta with Cherry Tomatoes + Arugula


1 lb. uncured bacon, cut into small strips

2 cups cherry tomatoes, cut in half

1/2 cup fresh or frozen peas

1 pinch of each salt + pepper

1 pinch red pepper flakes

2 large handfuls of arugula

1/2 teaspoon fresh or dried thyme

1 package Cappello's Paleo Fettuccine Noodles


In a saute pan, cook the bacon until it is crispy.


Meanwhile, boil a pot with water for the pasta. Cook the pasta according to the package directions. Do not drain - turn heat off.


Remove the bacon from the pan to a small bowl. Spoon out most of the grease into the bowl - leave about 1 tablespoon in the pan. With tongs, remove the pasta from the pot + place in the bacon grease pan. Drip dry the pasta before adding it to the pan - does not have to be fully dry - some pasta water is a good thing.


Add in the tomatoes, peas, salt, pepper, red pepper flakes, arugula + bacon. Toss to combine + coat everything. Add in 1 tablespoon of the reserved bacon grease. If it needs more - add more!


Serve + Enjoy!