Cook the pasta according to package instructions then drain, reserving 1 cup of the pasta water.
Meanwhile, heat a large skillet over medium-low heat. Once the skillet is hot, add the diced bacon pieces then cook until crispy, stirring often, about 10-15 minutes. Remove bacon using a slotted spoon and place on a paper towel lined plate to absorb extra grease.
With the skillet still heating over medium-low heat (and full of bacon grease), add the halved cherry tomatoes, salt, and pepper. Stir to coat tomatoes in spices and grease then let cook until they begin to burst and fall apart, about 6-8 minutes, stirring occasionally.
Increase the heat to medium then add ⅔rds of the cooked bacon back to the skillet along with the cooked pasta, baby arugula, ½ cup pasta water, and grated pecorino romano cheese. Toss everything together until well combined then let cook until the pasta is well coated with sauce and the arugula begins to wilt, about 5-7 minutes, stirring occasionally.
Divide BLT fettuccine mixture between bowls then top with remaining bacon, extra grated pecorino romano cheese, and freshly minced basil. Enjoy!