BLT Spaghetti
Pasta dish with bacon, tomatoes, and basil
Ingredients
- 16 ounces spaghetti
- 8 slices bacon, cut into small pieces
- ½ large onion, sliced vertically
- 2 cups grape or cherry tomatoes, cut in half
- 2 cloves garlic, minced and divided
- 1 ½ cups cream
- 8 large basil leaves, sliced thin
- ¼ cup Parmesan cheese, freshly shredded
- 2 tablespoons butter
- ½ cup panko bread crumbs
- extra Parmesan cheese for garnish
- salt to taste
- black pepper to taste
- extra basil leaves for garnish
Instructions
- Cook the spaghetti in lightly salted water according to the package directions. While it cooks, make the breadcrumbs and sauce.
- Add the butter to a skillet and heat over medium. Add 1 clove of garlic. Cook until fragrant. Add the breadcrumbs and cook until toasted. Set aside.
- Cook the bacon in a skillet until crispy. Remove from the pan with a slotted spoon and set aside.
- Place the tomatoes and onions in the bacon grease and cook until the onions are wilted and the tomatoes are cooked, about 5 minutes. Add 1 clove of garlic and cook until fragrant.
- Add the cream and Parmesan cheese. Stir until the cheese melts.
- Stir in the basil. Add salt and pepper to taste.
- To assemble, place spaghetti on a plate. Then add the sauce. Top with bacon, breadcrumbs, and Parmesan cheese. Garnish with extra basil leaves.
Notes
Gluten-Free
Make this dish gluten-free by using gluten-free spaghetti and crushed Rice Chex cereal as breadcrumbs.Thin the Sauce
If the sauce thickens, add a little water to thin it.Nutrition
Calories: 623kcalCarbohydrates: 67gProtein: 18gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 91mgSodium: 344mgPotassium: 453mgFiber: 4gSugar: 7gVitamin A: 1473IUVitamin C: 9mgCalcium: 117mgIron: 2mg
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