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2. While the pasta water is coming up to a boil, heat a large sauté pan over medium-high heat. When the pan is good and hot add 1 tablespoon of the olive oil. As soon as the oil is hot, but not smoking, add the bacon strips. Brown the bacon, pouring off some of the fat as it renders. When the bacon strips are brown remove them to a plate covered with doubled paper towels. Set aside.
3. Pour off the excess bacon fat in the pan and replace it with the remaining 2 tablespoons olive oil. Add the garlic and shallots and "sweat" to release their full flavors. Add the white wine, turn the heat up, and bring to a boil to cook off the alcohol in the wine.
4. Add about 1/2 cup of the pasta cooking liquid to the pan. Heat through. Meanwhile, place the hot pasta in a large, heatproof bowl. Pour the contents of the sauté pan over the pasta. Add the tomatoes, bacon, and chopped rocket to the bowl and toss. If the result seems lacking in moisture or luster, add a little more of the cooking liquid and up to 1/4 cup extra virgin olive oil to finish the dish. Correct the seasoning with salt and freshly ground pepper to taste.
5. Serve warm, and pass the bowl of freshly toasted panko at the table.