This BLT pasta recipe is a fun twist on the classic sandwich and perfect with summer tomatoes! It uses everyday ingredients and comes together fast.
Ok, so there may not be lettuce in here (I used spinach instead), but this dish is BLT-inspired, let's say. Little tomatoes (use cherry or grape), crispy bacon, garlic, spinach, and an optional splash of cream make one tasty dish. I suppose it makes sense that this would be good despite its small number of ingredients considering how simple and delicious BLTs are.
How to make BLT pasta (overview):
While your pasta cooks, fry the bacon in a skillet until crispy, then transfer it to a plate and leave 2 tablespoons of the bacon grease behind. Add the tomatoes and cook until they've softened, then stir in the cream and cook for another minute or so. Add a few tablespoons of the hot pasta water, the drained pasta, the spinach, and the cooked bacon, and toss until you've got a smooth sauce and the spinach has wilted. Season with salt & pepper as needed and serve with parmesan on top if desired. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Try swapping the spinach for arugula.
- If you happen to have some fresh basil, it would go well in this dish.
- You can leave the cream out, but it's a fairly small amount that combines with the bacon grease to create a delicious sauce that is reminiscent of the wonderful creaminess of a BLT sandwich.
- I always store extra bacon fat in a small container the fridge. It hardens into lard and it's delicious to use in a sandwich instead of butter, or you can roast potatoes in it or use it in place of oil when you're cooking pretty much anything that would be enhanced with a little bit of bacon-y flavor... so good.
- Use whatever shape of pasta you have on hand/prefer.
- Tools to make this recipe easy: kitchen shears and cooking tongs.
Love bacon and pasta? Try these recipes:
Questions about this BLT pasta recipe? Ask me in the comments below. Hope you enjoy this one!
- 8 ounces uncooked pasta
- 6 strips bacon cut into small pieces
- 2 cloves garlic minced
- 10 ounces little tomatoes (grape, cherry, etc.) cut into halves
- 1/4 cup heavy/whipping cream optional but recommended
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan for serving optional, to taste
- Boil a pot of water for your pasta and cook it al dente according to package directions. You will need to reserve some pasta water before draining it.
- Meanwhile, cut the bacon into small pieces (this is easiest to do with kitchen shears) and add it to a large skillet. Cook until crispy, then transfer the bacon to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pan.
- Add the garlic and tomatoes to the skillet and cook over medium heat for about 5 minutes or until the tomatoes start to go soft/lose their shape and the tomato juice is released. You may need to turn the heat down a bit if they're bubbling furiously.
- Add the cream to the skillet and cook for 1 minute (if omitting the cream, just skip this step).
- Before draining the pasta, reserve about a cup of the water (you won't use it all). Add a few tablespoons of the pasta water to the sauce, and then add the spinach, drained pasta, and cooked bacon to the skillet. Toss until the spinach starts to wilt. If needed (especially if you didn't use any cream), gradually add a little more pasta water to create a smooth sauce (keep tossing).
- Serve immediately with some freshly grated parmesan cheese on top.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.