- 1 tablespoon plus 3/8 tsp. kosher salt, divided
- 10 ounce uncooked mezze rigatoni or penne pasta
- 2 ounces slab bacon, cut into 1/2-in. dice
- 1 tablespoon olive oil
- 1 pound red or yellow cherry tomatoes, halved (about 3 cups)
- 1/2 teaspoon freshly ground black pepper, divided
- 5 ounces watercress, coarsely chopped
- 1 ounce pecorino Romano cheese, grated
- calories 400
- fat 12.5 g
- satfat 4.5 g
- monofat 5 g
- polyfat 1.4 g
- protein 15 g
- carbohydrate 58 g
- fiber 4 g
- cholesterol 17 mg
- iron 3 mg
- sodium 581 mg
- calcium 132 mg
- sugars 6 g
- Est. Added Sugars 0 g
How to Make It
Bring a large saucepan filled with water and 1 tablespoon salt to a boil. Add pasta and cook 10 minutes or until al dente. Drain in a colander over a bowl, reserving 1 cup pasta cooking liquid.
Place bacon and olive oil in a 12-inch skillet over medium-low; cook 8 minutes or until the bacon is crisp, stirring occasionally. Remove bacon from pan (do not wipe out pan).
Heat pan over medium. Add tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper to drippings in pan; cook 5 minutes or until tomatoes are tender and almost melt, scraping pan to loosen browned bits. Stir in half of the cooked bacon.
Increase heat to medium-high. Add pasta to pan; toss to coat. Add 1/2 cup reserved pasta cooking liquid and watercress, stirring until watercress wilts. Add 1/4 to 1/2 cup reserved pasta cooking liquid to pan as needed to loosen sauce. Divide pasta mixture among 4 shallow bowls; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Top servings evenly with remaining half of bacon and cheese.