BLT Pasta

There are not a lot of recipes you can make in a hotel room with just a cooktop without having to stock up on things you'll never finish. This is one, and a delicious one at that. Adjusting for fewer servings is not that hard. This is now part of my travel survival kit, for those times when i just don't want to go out again after working all day. Makes me feel like a normal person again.

Just made this and loved it! Very easy, minor prep and doesn't need much seasoning due to the boldness of bacon, arugula and tomato flavors. I used thick cut bacon I had stored in the freezer. One minor addition for consideration .. I added a small handful of fresh (uncooked) arugula on top of the finished dish after plating. Really lovely.

I used chopped plum tomatoes instead of cherry and it worked out well. I also put the bacon in whole and then removed after cooking to chop into pieces. It saved a messy step to do it that way. Finally I added some fresh arugula on top as a previous reviewer suggested and it was great to have both cooked and fresh in this dish!

I was eating on my own and this looked like an easy recipe to make for one. Of course, I had button crimini mushrooms in the fridge that needed to be rescued. I didn’t have arugula so threw in some cubes of frozen spinach from the freezer. Didn’t want to grate the pecorino so used the remains of the shaved Parmesan. Had white wine in my hand so sloshed in some of that. Turned out fine and much more than a meal for one. Use lots of fresh pepper!

A touch of cream in the pasta is a nice touch akin to the mayonnaise on the sandwich.. just ties it all together!

Wow! Even reading the reviews I was expecting a B, and got an A! This was good. Halved it for 2 & we ate almost everything. No arugula so I subbed spinach. Added a splash of white wine. Very tasty (but why should I be surprised when there was all that bacon grease?).

I created a recipe that's very similar to this and have made it for years. It's a no-brainer to replicate a BLT sandwich with a pasta version. Suggestion: sprinkle the dish with butter-browned bread crumbs.

Removed all but about two tablespoons of bacon grease and added back a generous splash of olive oil. Otherwise made as specified -- and it's absolutely delicious. The 'bacon sauce' unctuousness is still there. The whole fam loved it.

Delish! It's hard to find things my kids will eat but this one was a winner! Super easy to make, substituted spinach for the argula. Am thinking about a future (more adult) version and swapping out the pecorino with gorgonzola. The gorgonzola idea reminds me of a menu item from a San Fran restaurant I visited many years ago.

So glad I waited to make this till I recently read J. Kenzie Lopez-Alt’s Fettuccini Alfredo method. He taught me 1) Don’t drain the pasta, scoop it out of the water with slotted spoon or strainer to get pasta water into the finishing immediately & 2) unctutousness & creaminess of the sauce is greatly enhanced by going a little scant on the pasta cooking water, so it ends up a bit more starchy.

So good! Some notes for improvement: 1. Trim the fat of the bacon. It ~will~ have enough fat for the sauce even once trimmed, promise 2. Cook 1/2 white onion with diced bacon for more flavor 3. Add red pepper flakes 4. Garlic gives it a nice punch!

Added fresh basil. Delish

Made for dinner last evening, and it was delicious! Followed recipe as stated although used spinach. While very tasty, may not make too often due to the amount of fat in the recipe- bacon and bacon fat!

I made this as-written, wonderful! So simple, but more than the sum of its parts. I think I ended up cooking the tomatoes a little more than written, which made them jammy, a little charred and oh so delicious.

I mad this the other night. Easy and flavorful. Leftovers are delicious hot or cold.