Pasta with bacon and spigarello

Pasta with House Bacon, Pecorino, and Spigarello Green Salad Ingredients: Pasta Bacon Pecorino cheese Spigarello (leafy greens) Lettuces 1/2 Lemon (use the remaining half in the chicken dish) (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Small dice the bacon.` - Finely grate the pecorino cheese.

- Roughly chop the spigarello into large pieces. Taste the larger stems and discard if tough (most of the stem should be tender).

- Tear the larger lettuces into bite-sized pieces.

- Quarter and de-seed the lemon.

2) Cook the pasta: - Heat a large pot of generously salted water to the boil on high. Add pasta and cook, stirring occasionally, for 7.5 minutes (for al dente). Drain, reserving 1/2 cup pasta cooking water.

3) Make the sauce: - While the pasta cooks, heat 1 teaspoon olive oil on medium heat until hot. Add diced bacon and cook, stirring occasionally, until rendered somewhat, about 3 minutes. Add prepped spigarello, season with salt and pepper, and cook, stirring occasionally, for 2 minutes. Add cooked pasta and reserved pasta water and reduce until the pasta is loosely coated with the sauce. Remove pan from heat and add 1/2 the grated cheese. Stir to combine.

4) Dress the salad: - In a bowl, combine lettuces with olive oil, salt, pepper, and the juice of 2 lemon wedges. Toss to dress.

5) Finish the dish: - Divide the pasta between 2 dishes, and top with the remaining grated cheese. Serve the salad alongside. Enjoy!