BLT Spaghetti

Blt Spaghetti Recipe

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Kelly Adkins


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.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • ·
    salt, for taste
  • 1 lb
    spaghetti or linguine
  • 4 slice
    panchetta, diced (can use bacon)
  • 2 Tbsp
  • 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)

How to Make BLT Spaghetti


  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.

Printable Recipe Card

About BLT Spaghetti

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

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