1 lb fusilli pasta
1 lb ham
5 oz (about 5 slices) thick-cut bacon
1 Tablespoon unsalted butter
1/3 cup pine nuts
1/3 cup raisins
2 teaspoons rosemary, finely chopped
1/4 cup white wine
3 oz baby arugula
Salt and pepper, to taste
DIRECTIONS:
- Cut the ham into cubes or strips, and slice the bacon into strips. Finely chop the rosemary.
- Cook the pasta according to package directions. For timing, only add the pasta to the salted, boiling water once you start cooking the ham and bacon.
- Heat a large, heavy bottomed (preferably stainless steel) frying pan over medium-high heat. When the pan is hot, add the butter, ham and bacon and cook for a few minutes, stirring frequently, until the bacon is cooked and the ham starts to brown a bit.
- Then add the rosemary, raisins and pine nuts and continue cooking, stirring occasionally, until the pine nuts take on some color.
- Carefully add the white wine to deglaze the pan. If you have a lot of fat in the pan, you might want to lower the heat a bit and add the wine a little at a time so it doesn't splatter. Cook for a minute or so until the wine reduces slightly.
- Remove from the heat and season to taste with salt (optional) and pepper. You probably won't need much salt since the ham and bacon are already salty
- In a large pasta bowl, combine the ham mixture with the drained, cooked pasta. Once combined, stir in the arugula until just combined.
- Divide among 4 warmed pasta dishes. Garnish with shaved parmesan cheese and serve immediately.