BLT Pasta

Ingredients

For the Pasta:

• 12 oz spaghetti
• 1 tbsp kosher salt (for boiling pasta water)

For the BLT Skillet Base:

• 8 slices thick-cut bacon, chopped into 1/2-inch pieces
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 3 cups baby arugula, loosely packed
• 1/2 cup pasta cooking water (reserved before draining)

For the Finishing Touch:

• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tbsp fresh lemon juice (from 1 large lemon)
• 1 tsp fresh lemon zest
• 2 tbsp extra-virgin olive oil
• Kosher salt and freshly cracked black pepper to taste

Equipment

• 12-inch matte-black stainless sauté pan with brass handle (Hero Cookware)
• Large matte-black pasta stockpot
• Colander
• Pasta tongs
• Chef's knife and warm oak cutting board
• Liquid measuring cup
• Fine microplane grater

Instructions

1. Bring 4 quarts of water to a rolling boil with 1 tablespoon of kosher salt in a large matte-black stockpot over high heat.
2. Add 12 ounces of spaghetti to the boiling water.
3. Cook the spaghetti for 9 minutes, stirring occasionally, until al dente with a firm bite at the center.
4. Scoop out 1/2 cup of starchy pasta cooking water using a liquid measuring cup and set it aside.
5. Drain the spaghetti in a colander without rinsing.
6. Cook the chopped thick-cut bacon pieces in the 12-inch matte-black stainless sauté pan over medium heat for 6 minutes until crisp and golden brown.
7. Transfer the crispy bacon with a slotted spoon to a cream stoneware plate lined with paper towels, reserving 2 tablespoons of rendered fat in the pan.
8. Add the halved cherry tomatoes, sliced garlic, and crushed red pepper flakes to the bacon fat in the sauté pan.
9. Cook over medium-high heat for 3 minutes until the tomato skins blister, pop, and release sweet juices.
10. Add the drained spaghetti, reserved pasta water, extra-virgin olive oil, lemon juice, lemon zest, and grated Parmesan cheese directly into the sauté pan.
11. Toss the pasta vigorously with tongs for 2 minutes until a glossy sauce coats every strand of spaghetti.
12. Remove the sauté pan from the heat.
13. Fold in the fresh baby arugula and crisped bacon pieces, tossing gently for 1 minute until the arugula wilts down into soft ribbons.
14. Season with salt and freshly cracked black pepper, then divide into cream stoneware bowls and serve immediately.

Process Visuals

Step 1 - Rendering Bacon: Overhead flat-lay photograph of chopped thick-cut bacon pieces rendering and sizzling in clear fat inside a 12-inch matte-black stainless sauté pan with brass handle. The bacon displays deep red and golden-brown crispy edges. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch matte-black stainless sauté pan with brass handle.

Step 2 - Blistering Cherry Tomatoes: 45-degree close-up photograph of the 12-inch matte-black stainless sauté pan with brass handle holding halved cherry tomatoes and sliced garlic sizzling in bacon drippings. Tomatoes appear soft and blistered, bursting open to release glossy red juices flecked with red pepper flakes. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch matte-black stainless sauté pan with brass handle.

Step 3 - Tossing Spaghetti with Sauce: Eye-level action photograph of long strands of golden spaghetti being tossed with stainless pasta tongs inside the 12-inch matte-black stainless sauté pan with brass handle. A glossy sauce of pasta water, Parmesan, and lemon juice clings to the noodles along with blistered tomatoes. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch matte-black stainless sauté pan with brass handle.

Step 4 - Folding Arugula and Bacon: 45-degree high-angle photograph showing fresh green baby arugula leaves and crispy bacon pieces being folded into sauce-coated spaghetti inside the 12-inch matte-black stainless sauté pan with brass handle. The dark green arugula is wilting gently against bright red tomatoes. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch matte-black stainless sauté pan with brass handle.

Step 5 - Plating Pasta: Overhead close-up photograph of finished BLT Pasta being twirled into a cream stoneware bowl using pasta tongs from the 12-inch matte-black stainless sauté pan with brass handle. Blistered tomatoes, bacon lardons, and wilted arugula are intertwined through shiny spaghetti strands with grated Parmesan on top. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch matte-black stainless sauté pan with brass handle.

Hero Shot

Vertical 2:3 Pinterest cover photograph showing a twirled nest of BLT Pasta served in a shallow cream stoneware bowl on a warm oak cutting board. Glistening spaghetti strands are intertwined with dark golden bacon lardons, juicy blistered cherry tomatoes, and wilted green baby arugula ribbons. Finished with freshly grated Parmesan cheese, lemon zest, and black pepper. Illuminated by soft window light from the left side against a softly blurred white shaker cabinet background. Styled with an oatmeal linen towel, a matte-black fork, and a lemon wedge. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Chef's Tips

• Save That Pasta Water: The starchy cooking liquid is essential! When combined with rendered bacon fat, parmesan, and lemon juice, it emulsifies into a restaurant-quality glossy pan sauce that coats every noodle.
• Keep Arugula Fresh: Fold in the baby arugula right after removing the pan from the heat. The residual warmth of the pasta will gently wilt the leaves without making them mushy or losing their peppery bite.
• Gluten-Free Swap: Gluten-free spaghetti (such as brown rice or corn spaghetti) works great in this recipe. Test for doneness 1 minute earlier than package instructions as GF pasta can soften quickly.

Nutrition Estimate (per serving)

• Calories: 510 kcal
• Protein: 21g
• Carbs: 57g
• Fat: 22g