This easy BLT Pasta takes everything you love about a classic bacon, lettuce, and tomato sandwich and turns it into a fantastic weeknight dinner. Crispy bacon, juicy tomatoes, tender penne, and a lightly creamy finish come together quickly, which is exactly what a tired cook needs at the end of a long day.
People think that because I’m a food blogger that I must cook constantly. Well, it is true that I do enjoy being in the kitchen and making great food for my family. However, if I’m being totally honest, there are days when by dinner time, I’m just completely wiped out.
Does that ever happen to you? I’m sure it does! And the last thing you want to do on those days is cook something complicated for dinner. That’s when I’m thankful for simple recipes like this Bacon, Lettuce, and Tomato (BLT) Pasta.
This recipe is just bursting with flavor from the crispy, salty bacon, tangy fresh tomatoes, and peppery arugula. And it comes together quickly, so you can have dinner on the table before you know it. It’s even easier if you plan ahead! Just cook a little extra bacon on the weekend and stash it in the fridge for a weeknight when you’re just too frazzled to deal with anything more complicated.
— This post was originally published on September 15, 2011. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Penne pasta, bacon, onion, tomatoes, arugula, Parmesan
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is my second time making this, and my daughter, who is a picky eater, asks for this pretty much every other day.“
— Monica
What You’ll Like About This Recipe
- It’s ready in about 30 minutes, making it a solid weeknight dinner choice.
- The familiar bacon, lettuce, and tomato flavors translate beautifully into a pasta dish.
- The ingredient list is short and practical, with nothing hard to find.
- It’s flexible enough for both family dinners and casual entertaining.
Ingredient Notes
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- Penne pasta — Penne pasta works especially well here because the sauce clings nicely to its ridges, but other short, sturdy pasta shapes can be used with equal success.
- Bacon — Bacon provides most of the flavor in this recipe, so choose a good-quality bacon (Hormel Black Label regular cut bacon is a good choice), and cook it until crisp for the best texture.
- Tomatoes — The tomatoes add a nice freshness while they balance the richness of the bacon and cream. Cherry or grape tomatoes hold their shape well, but chopped garden tomatoes are excellent when they are in season.
- Arugula — Arugula adds a slightly spicy, peppery bite that keeps the dish from feeling heavy. It wilts quickly once added, so stir it in right at the end.
- Half-and-half or cream — A little bit goes a long way to create a light, silky sauce without overwhelming the other ingredients. This is meant to lightly coat the pasta, not drown it.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make BLT Pasta
- You start this recipe by bringing a large pot of water to a boil to cook 12 ounces of penne pasta. Cook the pasta according to the package directions.
- While the pasta is going, cook eight slices of bacon until they’re nice and crisp. Drain the bacon, but leave three tablespoons of the drippings in the pan for the sauce. Crumble the bacon and set it aside.
Pro Tip
This is a great recipe to plan ahead when cooking bacon for breakfast. Simply cook extra bacon and stash it in the fridge until you’re ready to make BLT pasta. I had some already waiting for me in the fridge the day I made this recipe. So easy!
- In the same pan that you used for the bacon, add the chopped red onion, garlic, red pepper flakes, and salt. Cook until the onion starts to wilt and soften.
- Then add the tomatoes and cook for about 12 to 15 minutes.
- Once the tomatoes have cooked down, add in the half-and-half or cream. Stir everything together well and cook for a couple more minutes.
- Drain the pasta, then add it to the pan along with the arugula, bacon, and basil. Toss everything together. Add a splash or two of the pasta cooking water if you think it’s needed.
- Top individual servings with Parmesan cheese. All you really need with this is some nice crusty garlic bread, and you have a complete weeknight dinner!
Recipe Tips
- If you start making the sauce when you put the pasta water on to boil, everything finishes at about the same time.
- Reserve a little pasta cooking water before draining. A splash added to the recipe after combining everything will help loosen the sauce and coat the pasta better.
- Add the arugula off the heat and toss just until wilted.
- Taste before serving and adjust with a little extra salt or Parmesan if needed. Bacon brands vary in saltiness, so it’s possible that you might need a touch more.
Recipe Variations
- Pasta shape: Penne is a great choice, but ziti, rigatoni, or rotini all work well and hold the sauce nicely.
- Greens: Arugula adds a peppery bite, but baby spinach can be used if you prefer a milder flavor.
- Tomatoes: Cherry or grape tomatoes are dependable year-round, while chopped fresh tomatoes are preferable when they are ripe and in season.
Troubleshooting Tips
- Sauce is too thin: Let the sauce simmer a few extra minutes to cook off excess liquid. Or, transfer the pasta to the sauce for its final few minutes of cooking. It will absorb some of the extra moisture.
- Pasta tastes bland: Be sure to generously salt the pasta cooking water so that the pasta itself is well seasoned. Taste the finished dish and stir in additional salt only if needed.
- Sauce doesn’t cling to the pasta: Don’t add oil to the pasta cooking water and don’t ever rinse pasta after draining. You need the residual starch on the pasta to help the sauce adhere. Drain quickly and add hot pasta to the sauce. Toss immediately while everything is still hot.
How to Serve
This BLT pasta is hearty enough to stand on its own, but it pairs beautifully with a few simple sides that round out the meal without adding extra work. A loaf of Cheesy Onion and Herb Bread is always welcome, along with a bowl of Fresh Salad Greens with Classic Vinaigrette.
Storing the Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors hold up well, though the pasta will absorb some of the sauce as it sits. When reheating, add a small splash of water to loosen things up, then warm gently on the stovetop or in the microwave.
Freezing is not recommended for this recipe. The sauce tends to separate when frozen and thawed, and the arugula doesn’t hold up very well. This is one of those dishes that’s best enjoyed fresh or within a few days.
Questions About BLT Pasta
Yes. Cook the pasta in well-salted water using the timing on the package directions and drain it just before adding it to the sauce.
Yes. Precooked bacon can be used as long as it is crisp and flavorful. Warm it according to its package instructions, crumble it, and add it at the same point you would fresh-cooked bacon. If using precooked bacon, you’ll need to substitute 3 tablespoons of olive oil for the bacon pan drippings called for in the recipe.
This recipe is best served fresh, but it can be held for a short time. When making ahead, you’ll notice that the bacon softens somewhat though it’s still delicious.
More Easy Pasta Recipes You’ll Like
One Pot Pasta Dinner
Classic Pasta Puttanesca
Classic Macaroni and Cheese
Easy Stovetop Macaroni and Cheese
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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BLT Pasta
Ingredients
- 12 ounces penne pasta
- 8 slices bacon
- 1 medium red onion chopped
- 3 cloves garlic chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 4 cups chopped tomatoes or cherry or grape tomatoes, halved
- ⅓ cup half-and-half or cream
- 4 cups arugula
- 2 tablespoons chopped fresh basil about 10-12 leaves
- 4 tablespoons grated Parmesan cheese
Instructions
- Cook the penne according to the package directions. While the penne is cooking, prepare the rest of the recipe.12 ounces penne pasta
- Cook the bacon until crispy. Drain the bacon reserving 3 tablespoons of the drippings. Crumble the bacon and set aside.8 slices bacon
- In the same pan with the reserved bacon drippings, add the red onion, garlic, red pepper flakes and salt. Cook until the onion has wilted and begun to soften.1 medium red onion, 3 cloves garlic, ¼ teaspoon red pepper flakes, 1 teaspoon salt
- Add the tomatoes. Stir together well and cook for about 12-15 minutes.4 cups chopped tomatoes
- Add the cream or half-and-half and cook for additional 2 minutes.⅓ cup half-and-half or cream
- Drain the pasta and add to the pan along with the arugula, bacon and basil. Toss together. Add a splash or two of the pasta cooking water if needed.4 cups arugula, 2 tablespoons chopped fresh basil
- Top individual servings with Parmesan cheese.4 tablespoons grated Parmesan cheese
Notes
- Use any tube style pasta you like for this recipe. Ziti, rigatoni, even rotini work great.
- Start cooking the sauce when you put the pasta water on to boil. The pasta will be ready at about the same time as the sauce. Big time saver!
- If you have leftover bacon, feel free to use it. Otherwise, start your sauce by cooking the bacon and draining all but a couple of tablespoons of the fat from the skillet.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
i really love these flavors
This is my second tine making this, and my daughter, whom is a picky eater, asks for this pretty much every other day.
Thank you, Monica. I so appreciate it when someone lets me know that they found a good recipe to enjoy here. I’m so glad your picky eater likes this one!
I think this looks wonderful! Going to cook it this week hopefully for my boyfriend, though I’ll be switching the arugula with spinach, because I absolutely loathe arugula (don’t hate me!!!), but can’t wait to try it!
Could I use spinach in place of arugula or would that completely change the taste of the dish?
Of course you could use spinach. It would change the taste, but I think it would be good.
Oh Lana this sounds wonderful, and quick! I’ll bet the red pepper flakes and arugula really gives it a zip! Glad to hear you like time off from cooking too. Everybody needs recipes like this just for those occasions!
Lana this looks amazingly tasty and quick. Perfect for those days when you want to get in and out of the kitchen fast. Thanks for the new recipe!
love this! What a great idea
i really love these flavors in here:) excellent combo!
Oh yum! The sudden drop in temperature here in the NE has me craving carbs!
I went to make a BLT last year but didn’t have any bread so ended up with a pasta not unsimilar to this. No L though but arugula is a great choice. Now I might be craving some since I have the last of my summer tomatoes dying for the perfect dish…this looks YUM! (Sorry about the use of that verboten word; sometimes it just is what I am thinking!).
There are no verboten words here, Barbara. We say yum anytime we feel like it :-) We use smiley faces, too.
Oh that looks/sounds good!!!
Ooohh yes please!! Looks amazing and delicious :D
I love BLT anything….this looks incredible!!
What a great pasta dish! I love having everything all in one meal – pasta, sauce, veggies! Looks amazing!
This looks easy and delicious! I’m always looking for quick dinner time meals.
I hear you about what people think just because your a food blogger! Honest to goodness, I don’t cook THAT much! This pasta salad looks so yummy and would be a great light dinner here!
Thanks, Shelby :-)
This is the kind of low-maintenance dish I love to make on weeknights. And yes, sometimes I do feel completely wiped out by dinnertime and the last thing I want to do is cook!
I’m so glad it’s not just me, Dara. I love cooking but there are just some days when life gets ahead of me and I simply can’t face hours in the kitchen :-)
I make something kind of like this.. but.. THIS looks delicious too, and I think my daughters would like this better! I’m adding it to the menu in a couple weeks! With credit to you :) Thank you!
Hope you enjoy it, Elizabeth.
I am sure it is as delicious as it looks. Great recipe Lana, I am sure we will love this for dinner or lunch. Thanks
It’s a great recipe for either time of day, Mari.
That looks de-lish and would be a hit here (because it has bacon!) ;)
Everybody loves bacon, don’t they Katrina?