Smokey bacon, peppery arugula, sweet-tangy golden beets, salty pasta + luscious burrata to ooze over the top. When I think about this dish, Julie Andrews starts singing ‘My Favorite Things’ in my head cause thats seriously how I feel about it! Everything about this is so GOOD. You’re going to love it!

INGREDIENTS – serves 2

1 batch Apple Cider Vinegar Beets – recipe here
-These can be done ahead of time and stored in the fridge.

1/2 -16 oz package of pasta (I used linguine)

3 slices of thick cut bacon
1 shallot, fine dice
1/4c wine/broth (whatever you have on hand, I used white)
1/4c reserved pasta water
2T parmesan, grated
1-2c arugula

Burrata, 2 mini/1 large

Parmesan – optional


Bring a large pot of salted water to boil then cook pasta to the package instructions, reserving 1/4c of the water before you dump it.

In a large pan, cook the bacon and set aside. Leave 1-2T of bacon fat in the pan, pour out the rest. Add shallot to the bacon fat with a little pinch of salt, stir allowing to cook for 2-3 minutes until soft. Deglaze with the wine, scraping the brown bits off the bottom of the pan then pour in the reserved pasta water + beets with all the leftover juices + garlic and allow to simmer for 1 minute, mash up the garlic a bit in the pan. Dump the pasta on top then sprinkle with parm and toss. Remove from the heat then gently fold in the arugula and some black pepper to taste. Serve it up then top with some burrata + some extra parm.


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