The classic BLT sandwich combo becomes a delicious pasta dish with this easy BLT Pasta recipe made with bacon, arugula, and cherry tomatoes.
Bacon. I mean, is there really anything more to say about everyone’s favorite breakfast meat? Well, I have a couple things to admit. First, I’m not a fan of cooking it. It’s greasy and I hate standing over the stove when there’s grease popping. I’m also pretty terrible at cooking it. It’s either under-cooked or overcooked to the point of it crumbling into bacon-flavored ash as soon as you pick it up.
Luckily, I married one hell of a bacon maker! I don’t know what magic he uses on weekend mornings, but he manages to cook our bacon to perfection every single time! Besides, is there anything better than a man waking up to make you breakfast? I think not!
Well, I recently had to cook bacon on my own and it wasn’t so terrible (but I don’t dare tell my husband that!). A month or two ago, I subscribed to the Allrecipes magazine. In one of their recent issues, there was a recipe for BLT Pasta. Say what?!? Ever since we’ve been on the verge of fall, I’ve been craving pasta. So I decided to make myself BLT Pasta for lunch one day. I’m happy to report that I didn’t destroy the bacon and this dish was everything I thought it would be and more!
- 8 ounces rotini pasta (I used protein pasta)
- 1/2 pound bacon, cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 tsp. lemon zest
- 2 cups cherry tomatoes, halved
- Approx. 4 cups baby arugula
- Salt and pepper, to taste
- Freshly grated parmesan
- Salt a large pot of water and bring it to a bowl. Cook pasta as instructed on package, or until al dente. Drain and set aside.
- While the pasta is cooking, heat a skillet over medium and cook bacon about 8-10 minutes, or until bacon is crisp.
- Place bacon on paper towels to drain. Pour bacon fat from skillet, leaving about 2 tbsp. in the pan.
- Add garlic and lemon zest to skillet and cook until fragrant.
- Add pasta and stir to combine. Add tomatoes and cook until softened.
- Just before serving, add arugula and bacon.
- Season with salt and pepper. Top with freshly grated parmesan.
The recipe originally called for creme fraiche. In the recipe notes, sour cream was substituted. I found that it really wasn’t necessary at all! It kind of gets hidden in all of the other flavors, so I left it completely out of the recipe. However, I loved the addition of lemon zest. That’s something that I wouldn’t have thought to put into a BLT Pasta, but it’s such a bright flavor and works really well in this dish!
Our cherry tomato bush has been pumping out tomatoes like crazy lately, so it’s been nice to find new recipes to use them in. I always find that cooking them makes them so much sweeter. That combination of fresh veggies and salty bacon definitely makes my taste buds happy. Will I be making this again? You bet your ass, I will! Next time, I might add some chicken to it for some added protein.