I am going to make a confession {although I might have shared this before}: I don’t like tomatoes. I don’t mind tomato sauce but actual tomatoes are something you will rarely find on my plate. So, it is probably a little odd that I am sharing with you this BLT spaghetti recipe since the T is obviously for tomato. But, the bacon and spaghetti part totally make up for the unwanted T. 

I started planning this recipe as a pasta salad. But, then I got to thinking about how amazing spaghetti would be tossed in with delicious hot bacon and wilted spinach. So, I kept it as a hot pasta dish and my family totally raved about it! Even the non-tomato lovers in the house couldn’t get enough of this BLT spaghetti!

Ingredients for BLT Spaghetti:

1 lb bacon, chopped
2 garlic cloves, thinly sliced
1 pint grape tomatoes 
1 cup baby spinach
12 oz spaghetti, cooked and drained
1/4 cup reserved pasta water
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Let’s Make It:

1. Cook bacon in a large skillet over medium heat until done. Remove from pan leaving grease behind.

2. Add garlic and tomatoes to pan. Cook, stirring frequently, for 3-4 minutes or until tomatoes begin to burst. Add spinach and cook for another 1-2 minutes. Stir in pasta, bacon, and pasta water. Cook for 1-2 minutes, tossing to combine all the ingredients. 

3. Remove from heat and stir in grated Parmesan. Season with salt and pepper. Top with chopped basil if desired.

I’ll be honest and tell you that I love garlic. So, I actually used 4 cloves of garlic. Definitely play around with that because you may find that 2 is not enough or that it is too much. I also add a little extra Parmesan on top of my pasta because who doesn’t love more cheese.

What are your favorite pasta recipes? Do you love a delicious BLT or prefer to stay away from tomatoes?

Essential Items for This Recipe:

Large Cast Iron Skillet // Spoonula // Strainer // Tongs