Rating: 4.5 stars 4.6
169 Ratings
  • 5 star values: 122
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness! Try this BLT pasta for yourself.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off the heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.

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  • Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into the bacon mixture.

  • Bring a large pot of salted water to a boil and stir in ditalini. Cook until tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.

  • Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.

  • Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Nutrition Facts

502 calories; protein 17.3g; carbohydrates 48.4g; fat 27.6g; cholesterol 75.5mg; sodium 516.7mg. Full Nutrition
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