BLT Linguine

(from castro15’s recipe box)

Categories: Pasta


  • 5 strips bacon, chopped
  • 12 oz. linguine
  • 4 cup baby spinach
  • 3 Roma tomatoes, cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Parmesan
  • Fresh lemon wedges, for serving


  1. Preheat oven to 400. Put bacon in a single layer on a foil-lined baking sheet. Bake, stirring after 10 minutes, until fat renders and bacon is crisp, 13 to 15 minutes. Set bacon aside and reserve 2 tsp drippings.

  2. Bring a large pot of salted water to a boil. Cook linguine as directed until al dente. Drain and reserve 1/4 cup pasta cooking water.

  3. Meanwhile, heat reserved bacon drippings in a large, deep skillet over medium heat. Add spinach, tomatoes, and garlic. Cook and stir until just heated through and spinach begins to wilt, 1 to 2 minutes. Add bacon, linguine, lemon juice, salt, and pepper to skillet. Toss to combine. Add pasta water, a little at a time and up to 1/4 cup, to loosen sauce. Serve with Parmesan, lemon and additional black pepper.

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