BLT Pasta
This hot BLT Pasta is really simple to make and so delicious to devour!
Typically you’d see BLT pasta in a cold pasta salad context, but today I’m going to show you just how delicious a hot BLT pasta is! Follow me…
Buttery Breadcrumbs
A BLT combo is of course most classically seen in a sandwich. As such, I wanted to incorporate every part of it in this pasta, including the bread.
I figured if there’s going to be breadcrumbs scattered over my pasta, they better be a) crispy and b) tasty. As such, we’re going to be toasting the breadcrumbs in butter before we use them. This gives them a rich flavour which adds more purpose to the breadcrumbs than simply just adding texture.
To make the breadcrumbs I use Sourdough. It’s got a firm structure which allows the bread to crisp up really nicely.
Process shots: add butter to pan (photo 1), melt (photo 2), add Sourdough crumbs (photo 3), toast (photo 4).
BLT Pasta
Once you’ve made the buttery breadcrumbs, you can go in with the bacon.
Low ‘n’ Slow
You’ll want to fry the bacon over low-medium heat in order to draw out the fat. This is a crucial step, as it creates the flavour base of the sauce. The excess bacon fat will also emulsify with the excess pasta water to create a light glossy sauce. If you fry the bacon over a heat that’s too high, you won’t be able to render down the fat.
Starchy Pasta Water
Don’t drain away the pasta water once the pasta is cooked! Adding in some of the pasta water will help prevent the dish from drying out. It’ll also help create a very light creamy sauce.
Process shots: fry bacon then remove (photo 1), fry garlic and tomatoes (photo 2), add spinach (photo 3), add pasta and starchy water (photo 4), add Crème Fraîche, parmesan and bacon (photo 5), toss (photo 6).
BLT Pasta FAQ
What cut of bacon should I use?
You’ll want to use streaky bacon because it’s the fattiest cut; the excess fat is what adds flavours and helps create the sauce. I use unsmoked, but you could use smoked if you’d prefer.
What kind of tomatoes should I use?
Cherry tomatoes work great because they’re pretty sturdy, so don’t turn to mush when you toss the pasta. You could sub baby plum tomatoes.
Do I have to add creme fraiche?
I highly recommend doing so. It adds a touch of creaminess, which not only prevents the pasta drying out, but it also gives a nod to the addition of mayonnaise in a classic BLT sandwich. You can sub sour cream.
Serving BLT Pasta
Once the pasta is ready to go, you can serve up with a sprinkle of breadcrumbs over each portion, then tuck in and enjoy!
Alrighty, let’s tuck into the full recipe for this BLT pasta shall we?!
How to make BLT Pasta (Full Recipe & Video)
BLT Pasta
Equipment
- Very Large Deep Pan & Wooden Spoon
- Large Pot & Tongs
- Slotted Spoon
- Sharp Knife & Chopping Board
- Food Processor (for breadcrumbs – optional)
Ingredients
- 45g / 1.5oz Day-Old Sourdough, blitzed into crumbs (see notes)
- 2 tbsp Butter
- 350g / 12oz Spaghetti
- 200g / 7oz Streaky Bacon, diced (see notes)
- 350g / 12oz Cherry Tomatoes, halved
- 2 large cloves of Garlic, finely diced
- 150g / 5oz Baby Spinach, roughly diced
- 120g / 1/2 cup Crème Fraîche
- 40g / 1/2 cup freshly grated Parmesan
Instructions
- Melt the butter in a very large deep pan over medium heat and add the breadcrumbs. Toast until golden, then remove and cool to one side.
- Lower the heat slightly to low-medium and add the bacon. Fry until crisp with the fat rendered down. Remove the bacon and place to one side, leaving the bacon fat in the pan.
- Meanwhile, add the pasta to salted boiling water and cook until al dente. Don’t drain.
- Add the tomatoes and garlic to the pan. Fry until the tomatoes begin to soften/wilt and release their juices. Turn heat to low and add the spinach, then use tongs to transfer the cooked pasta straight from the pot into the pan.
- Add in a splash of the leftover pasta water, then toss until the spinach wilts and distributes through the pasta. The excess starchy water will start to form a very light glossy sauce with the bacon fat and tomato juices. Toss in the Crème Fraîche until it blends through the pasta, then toss in the parmesan and bacon. If the sauce drys out at any point just toss in some more pasta water a splash at a time to thin out the sauce as needed.
- Serve individual portions with a sprinkling of breadcrumbs!
Notes
b) Bacon – Important to use streaky bacon (not back bacon). You need the excess fat to add flavour to the dish. Plus, the fat emulsifies with the excess pasta water to form a light glossy sauce.
c) Crème Fraîche – This adds a touch of creaminess which not only prevents the pasta drying out, but it also gives a nod to the addition of mayonnaise in a classic BLT sandwich. You can sub sour cream with a touch of cream.
d) Spinach – Not technically a lettuce, but it’s sturdy and holds well in the pasta without going soggy/mushy. As such, and rather ironically, I don’t recommend using actual lettuce!
e) Calories – Whole recipe divided by 4 WITH buttered breadcrumbs.
Nutrition
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Bacon Pasta Recipes
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