- 1 pound grape or cherry tomatoes, halved
4 tablespoons extra-virgin olive oil, divided
6 ounces thickly sliced pancetta, cut into 1/2 inch pieces
1 pound bucatini or thick spaghetti
8 ounces arugula (baby or regular)
1/2 cup freshly grated pecorino romano (or parmesan) cheese
- Preheat oven to 275ºF.
On a rimmed baking sheet, set the tomatoes cut-sides up and drizzle with 3 tablespoons of the olive oil. Season well with salt and pepper. Roast in the oven until their juices exude and they begin to shrivel, about 15 minutes, or longer if time allows.
Meanwhile, bring a large pot of salted water to a rolling boil.
Warm the remaining one tablespoon of olive oil in a large skillet and over medium heat. Add the pancetta and saute until the fat renders and the meat turns crispy, 12 to 15 minutes. Tip off about half the rendered fat. When the tomatoes are ready, scrape them (and their juices) into the skillet and cook, stirring occasionally, for about 5 minutes. Remove from the heat. Cover to keep warm.
Add the pasta to the boiling water and cook according to package directions, until al dente. Before draining, reserve 1 cup of pasta water. Drain.
Transfer the pasta to the skillet with the tomatoes and toss to combine thoroughly. Add a bit of the pasta water to loosen the sauce, then toss in the arugula one handful at a time, turning everything with tongs so the heat wilts the arugula. Serve hot, sprinkled with the grated pecorino.