Pasta with Arugula and Bacon

Among the items I picked up at Winter Fare this weekend was a well-filled bag of arugula from Simple Gifts Farm. I used the whole thing in this pasta dish last night, which was delicious. Arugula is frequently paired with pancetta in Italian cuisine, but bacon makes a reasonable substitute--especially when it is the exceptionally good bacon produced by Bostrom's Farm.

1/2 bacon (strips)
1 lb dry cut pasta (such as gemelli)
2 medium onions, sliced lengthwise
7-8 clove garlic, minced
4-6 ounces arugula
Olive oil
1/2 - 3/4 cup grated Parmesan
Salt and pepper

Heat a pot of water for the pasta. You can prepare the rest of the dish while the water heats and the pasta cooks. When the pasta is done, drain and return it to the pot or a large serving bowl.

Fry the bacon in a large skillet (it can be chewy or crisp, your choice). Drain it on paper towels and pour most of the fat out of the pan. Leave about 2 tsp to saute the onion and garlic.

Saute the onion and garlic until tender, about 5-6 minutes. Add the arugula and cook until wilted, just a few minutes. Remove from heat and toss with the pasta. Stir in the Parmesan and add salt and pepper to taste.

Serves 4-6.