BLT Pasta
recipe

A delicious and creamy pasta dish inspired by the classic BLT sandwich, featuring pancetta, tomatoes, and fresh arugula.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 80 g pancetta
- 2 small red spring onions, chopped
- 500 g cherry tomatoes, halved
- 2 dl heavy cream
- 0.5 – 1 dl grated Parmesan cheese
- 100 g arugula
- 300 g pasta
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
1. Rinse the arugula, drain it, and divide it among four pasta plates.
2. Cook the pancetta in a skillet over medium heat until crispy; then transfer it to paper towels to drain.
3. In the same skillet, add the chopped spring onions to the pancetta fat and sauté until soft.
4. Boil the pasta in a large pot of salted water according to package instructions.
5. Add the halved cherry tomatoes to the skillet with the spring onions and cook until the tomatoes are soft.
6. Stir in the heavy cream, mix well, and let it simmer.
7. Season the sauce with salt and freshly ground black pepper.
8. Drain the pasta and add it to the skillet with the tomato-cream sauce, mixing thoroughly.
9. Serve the tomato pasta over the arugula on each plate.
10. Top with crumbled pancetta and grated Parmesan cheese before serving.
Nutritional Information (per serving):
- Calories: 550
- Protein: 20 g
- Carbohydrates: 60 g
- Fat: 25 g
- Fiber: 3 g
- Sodium: 600 mg

Reviews: 3.22 (5483 reviews) ★★★★★ share