Spaghetti with Garlic and Oil

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, place the 4 slices bacon in a cold skillet. Cook over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving the drippings in the pan.

Step 3

Add the 0.25 cup olive oil and 4 sliced garlic cloves to the same skillet. Cook over medium-low heat until the garlic is fragrant and lightly golden, about 2-3 minutes. Do not let it burn.

Step 4

Add the 1 cup halved cherry tomatoes to the skillet. Cook for 2-3 minutes until they soften and release their juices. Season with 0.5 tsp salt and 0.25 tsp black pepper.

Step 5

Add the drained spaghetti to the skillet along with the crispy bacon (crumbled) and 2 cups arugula. Toss everything together, adding a splash of reserved pasta water if needed to create a silky sauce.

Step 6

Taste and adjust seasoning with remaining salt and pepper. Serve immediately, topped with extra arugula if desired.

Step 7

Enjoy your spaghetti with garlic and oil, a simple yet satisfying meal!