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BLT Skillet Pasta

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BLT Skillet Pasta
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 3
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BLT Skillet Pasta

Bacon, arugula, and tomatoes in a creamy sauce.

Ingredients

1
can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2
cups packed baby arugula
6-8 slices of bacon
2
tablespoons mayonnaise
2
tablespoons heavy cream
7
ounces refrigerated fettuccine

Directions

  • 1 Put a pot of water on the stove and bring to a boil.
  • 2 Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
  • 3 Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
  • 4 The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
See Step By Step

Step By Step  

All the flavors of a BLT sandwich but in pasta form!

As prepared by The Food in my Beard,

Tangy tomatoes, crispy bacon, fresh arugula and a creamy sauce make an easy and delicious BLT-inspired dinner. 

There's something about good bacon sizzling in a cast iron skillet that just makes everything right in the world.

If that bacon is being used in BLT anything, it’s even better.

Now that fresh tomato season has ended, my choice BLT ingredient becomes canned tomatoes. The most common thing I eat with canned tomatoes is pasta, and that's how this dish was born.

You don’t really want to put fresh crunchy lettuce into hot pasta – that’s where the arugula comes in to save the day. A lot of BLT pasta recipes use cream and a little cheese. First of all, I don’t like cheese in a perfect BLT. But more importantly, a BLT is not a BLT without mayo so I used a mix of cream and mayo to form the base of the sauce.

 

BLT Skillet Pasta

Bacon is the only thing you need to chop for this recipe. It’s really quick and easy!

 

BLT Skillet Pasta

Cook the bacon first until it's starting to crisp up. You should have a pot of water on because it all comes together fast.

 

BLT Skillet Pasta

Tomatoes in next.

 

BLT Skillet Pasta

Then the arugula. It seems like a lot but it wilts down.

 

BLT Skillet Pasta

Get the pasta in the water at this point.

 

BLT Skillet Pasta

Finish the sauce off with that cream and mayo mixture. Just 1/4 cup total.

 

BLT Skillet Pasta

Pasta only cooks for a few minutes, and then you put it into the sauce to finish.

 

BLT Skillet Pasta

No need to put it into a serving bowl, just bring the skillet to the table!

 

BLT Skillet Pasta

Salty bacon, creamy sauce, and the deep flavors from the tomato and arugula. This is a really good and really easy pasta dish. You won’t be disappointed!

  

Dan Whalen, @tFimB, thinks it should be called BLTM because mayo is that important.  He has been blogging for over 6 years at The Food in my Beardcheck Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
No nutrition information available for this recipe
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