C B L T Pasta
Indulge in the ultimate comfort food with this irresistible C B L T Pasta—a creamy, savory twist on the classic BLT sandwich! This hearty recipe features al dente penne pasta tossed in a rich Parmesan cream sauce, studded with crispy bacon, juicy, sweet cherry tomatoes, and vibrant baby spinach or arugula for a fresh pop. Sautéed garlic and optional red pepper flakes add aromatic depth, while a garnish of fresh basil elevates the dish to a gourmet level. Perfect for a quick and satisfying weeknight dinner, this 30-minute recipe delivers bold flavors and creamy textures your family will love. Serve it hot and enjoy this delicious medley of ingredients that feels indulgent yet balanced.
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Recipe Information
Ingredients
- 12 oz penne pasta (or pasta of your choice)
- 8 pieces bacon strips
- 1.5 cups heavy cream
- 0.75 cup Parmesan cheese, grated
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach or arugula (as a lettuce substitute)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes (optional)
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, heat a large skillet over medium heat. Add the bacon strips and cook until crispy, about 6–8 minutes. Remove the bacon and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into bite-sized pieces.
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon. Add the olive oil and minced garlic. Sauté for 1 minute, or until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they become slightly softened and release their juices.
Pour the heavy cream into the skillet. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using), until the cheese melts and the sauce becomes smooth and creamy.
Add the drained pasta to the skillet and toss gently to coat it in the sauce. If the sauce is too thick, gradually add reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Turn the heat to low and stir in the fresh baby spinach or arugula. Cook for 1–2 minutes, or until the greens are wilted.
Remove the skillet from heat and stir in the crumbled bacon pieces.
Serve the pasta immediately, garnished with fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
