Easy BLT Pasta

This BLT pasta recipe is a fun twist on the classic sandwich and perfect with summer tomatoes! It uses everyday ingredients and comes together fast.

Ingredients

8 ounces uncooked pasta

6 strips bacon cut into small pieces

2 cloves garlic minced

10 ounces little tomatoes (grape, cherry, etc.) cut into halves

1/4 cup heavy/whipping cream optional but recommended

2 cups (packed) fresh baby spinach

Salt & pepper to taste

Freshly grated parmesan for serving optional, to taste

Instructions

Boil a pot of water for your pasta and cook it al dente according to package directions. You will need to reserve some pasta water before draining it.

Meanwhile, cut the bacon into small pieces (this is easiest to do with kitchen shears) and add it to a large skillet. Cook until crispy, then transfer the bacon to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pan.

Add the garlic and tomatoes to the skillet and cook over medium heat for about 5 minutes or until the tomatoes start to go soft/lose their shape and the tomato juice is released. You may need to turn the heat down a bit if they're bubbling furiously.

Add the cream to the skillet and cook for 1 minute (if omitting the cream, just skip this step).

Before draining the pasta, reserve about a cup of the water (you won't use it all). Add a few tablespoons of the pasta water to the sauce, and then add the spinach, drained pasta, and cooked bacon to the skillet. Toss until the spinach starts to wilt. If needed (especially if you didn't use any cream), gradually add a little more pasta water to create a smooth sauce (keep tossing).

Serve immediately with some freshly grated parmesan cheese on top.