Chef John's BLT Pasta

Chef John's BLT Pasta

67
Chef John 21665

"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!"

Ingredients

40 m servings 502 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off 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.
  2. 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 bacon mixture.
  3. Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
  4. 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.
  5. Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.
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Reviews

67
  1. 82 Ratings

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This is my new favorite pasta dish and my favorite recipe on this site! The only changes I made were I used a whole pound of bacon (it was just easier), I used regular tomatoes (both yellow and...

This is simply wonderful!! I too followed the directions exactly and found myself gobbling it up, which I usually don't do with meals I've cooked. My husband also went for seconds. My store didn...

That was so nice , so easy to make.