Blt Spaghetti Recipe

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BLT Spaghetti

Kelly Adkins

By
@BradysMom

My dad and I saw this recipe on Rachael Ray and it is a go to recipe for us when we want a different version on spaghetti.


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Rating:

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Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

salt, for taste
1 lb
spaghetti or linguine
4 slice
panchetta, diced (can use bacon)
2 Tbsp
evoo
4 clove
garlic, grated or minced
1 tsp
crushed red pepper flakes (my dad and husband dont like so we left out)
1 medium
red onion, chopped (yellow works fine)
2 pt
cherry or grape tomatos (we used a lg can of italian crushed tomatos)
black pepper, freshly ground
1/2 c
fresh basil, shredded
1/2 c
parsley, chopped
1/2 c
grated parmigiano reggiano cheese
2 c
arugula (we used leeks instead)

Directions Step-By-Step

1
Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop in the pasta. Cook to al dente, according to the package directions.
2
While the water is coming up to a boil, in a medium size skillet over medium-high heat, heat two turns of the pan of EVOO. Add the pancetta and brown, about 3 minutes.
3
Add the garlic and crushed red pepper flakes and cook for 1-2 minutes. Add the red onion and cook for another 5 minutes. Add the tomatoes, some salt and lots of freshly ground black pepper. Cover and cook about 7-8 minutes, or until the tomatoes burst.
4
Add the al dente spaghetti or linguine to the skillet along with the basil, parsley and Parmigiano Reggiano cheese. Just before serving, top with arugula.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian