BLT Pasta

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 633 calories
    • Calories 37 calories from fat
    • Fat 26 g
    • Sat Fat 8 g
    • Cholesterol 61 mg
    • Sodium 1,543 mg
    • Carbohydrate 68 g
    • Sugar 6 g
    • Fiber 8 g


  1. Check 16 ounces rigatoni or penne
  2. Check 12 slices bacon
  3. Check 1 7-ounce package arugula leaves
  4. Check 1 pint grape or cherry tomatoes, quartered
  5. Check 3/4 teaspoon kosher salt
  6. Check 1/4 teaspoon black pepper


  1. Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
  2. Meanwhile, fry the bacon over medium heat in a large skillet until crisp.
  3. Transfer the bacon to a paper towel–lined plate. Spoon all but 1 tablespoon of the drippings into a small bowl; set aside.
  4. Add the arugula to the skillet and stir until it wilts, 30 to 60 seconds. Transfer to the pasta bowl.
  5. Add the tomatoes and ½ tablespoon of the reserved drippings to the skillet and cook for 2 minutes. Transfer the tomatoes to the pasta bowl and toss.
  6. If the pasta seems dry, add up to 1 ½ tablespoons more of the drippings. Crumble the bacon over the top, season with the salt and pepper, and toss.