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Pioneer Woman BLT Pasta

Pioneer Woman BLT Pasta - recipe card
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This BLT-inspired pasta delivers all the classic flavors of a crisp bacon, lettuce, and tomato sandwich but swaps the bread for tender spaghetti in a rich, creamy tomato sauce. Smoky fire-roasted tomatoes and a touch of cream create a silky, tangy sauce that clings to every strand, topped with fresh arugula and shaved Parmesan for a bright, peppery finish. A hearty, satisfying main course that’s perfect for a weeknight dinner or a cozy weekend meal.

Ingredients

Scale
  • 12 oz (340g) spaghetti or other long pasta
  • 2 tbsp olive oil
  • 4 slices smoked turkey bacon (about 4 oz / 113g), sliced into 1/2-inch strips
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (14.5 oz / 411g) can fire-roasted diced tomatoes, undrained
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp kosher salt, plus more for pasta water
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 2 cups baby arugula (about 2 oz / 56g)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh lemon wedges, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil (about 1 tbsp kosher salt per 4 quarts of water). Cook the spaghetti according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside (do not rinse—the starch helps the sauce cling).
  2. While the pasta cooks, heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced turkey bacon in a single layer, working in batches if needed to avoid overcrowding. Cook, stirring occasionally, until the bacon is browned and crispy, about 4-6 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered oil in the skillet.
  3. Add the diced onion to the same skillet with the bacon drippings. Cook over medium heat, stirring frequently, until the onion is soft and translucent, about 3-4 minutes. The onions should be fragrant but not browned—this builds a sweet, savory base. If the skillet looks dry, add a splash of the reserved pasta water.
  4. Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 30-60 seconds, stirring constantly, until the garlic is aromatic but not colored. Overcooking garlic will make it bitter and harsh.
  5. Pour the fire-roasted tomatoes with their juices into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds depth of flavor. Simmer the tomatoes over medium heat for 5 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes have broken down.
  6. Stir in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, or until the sauce has reduced by about one-third, creating a concentrated base. The sauce should be thick enough to coat the back of a spoon.
  7. Reduce the heat to low. Slowly pour in the heavy cream while stirring constantly. Simmer for 2-3 minutes until the sauce is smooth and slightly thickened. Do not boil—boiling can cause the cream to curdle. Season with the kosher salt and black pepper. Taste and adjust seasoning as needed.
  8. Add the cooked spaghetti to the skillet with the sauce. Toss gently with tongs to coat every strand. If the sauce seems too thick, add reserved pasta water a splash at a time until it reaches a silky, fluid consistency that clings to the pasta.
  9. Stir in the reserved crispy turkey bacon and half of the grated Parmesan cheese. Toss to distribute evenly. The residual heat will melt the cheese into the sauce, adding a savory, nutty richness.
  10. Turn off the heat. Add the fresh arugula and toss gently until it just begins to wilt, about 30 seconds. The arugula should remain slightly crisp for a peppery contrast to the creamy tomato sauce.
  11. Plate the pasta immediately, dividing it among four warm bowls. Top each serving with the remaining Parmesan, a few extra arugula leaves, and a grind of fresh black pepper. Serve with a lemon wedge on the side, if desired—squeezing fresh lemon over the top just before eating brightens the whole dish. Enjoy hot.
  12. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce; avoid microwaving for too long as the pasta can become mushy. Freeze for up to 2 months in a freezer-safe container—thaw overnight and reheat as above, noting that creamy pasta may separate slightly upon thawing; stirring in a bit of cream or broth will help bring it back together.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Freezer: Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge. Reheating: Warm on the stovetop over medium-low heat with a splash of broth or water, stirring until heated through (about 165°F / 74°C). Alternatively, microwave in 30-second intervals, stirring between, adding a splash of liquid to restore creaminess. For best texture, make fresh—the arugula and creamy sauce are best when freshly tossed.

Nutrition

Keywords: BLT pasta, Pioneer Woman BLT pasta, BLT spaghetti, creamy tomato pasta, bacon tomato pasta, arugula pasta, weeknight dinner, American pasta, fire-roasted tomato sauce, easy pasta recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-blt-pasta/