Guys… this BLT roasted garlic fettuccine WAS SO AMAZING. Tom, Killian, and I ate the entire skillet IN ONE SITTING… 😳😳
THIS POST IS SPONSORED BY…
Al Dente Pasta Company, who I’m so pumped to partner & share with you since I’ve been devouring their pasta long before this official sponsorship. All thoughts & opinions are my own.
That should tell you something ha! Any who, I loooove a good BLT sandwich so taking those flavors into a fun pasta dish was a no brainer. We’ve got center cut bacon for our B, baby arugula for our L (you could totally use spinach but I live for the peppery taste of arugula), and cherry tomatoes for our T. I used Al Dente Pasta Company’s Carba-Nada Roasted Garlic Fettuccine for my noodles and not only is it high in protein and fiber AND lower in calories and carbs but the roasted garlic flavor is just to die for >> it really gives this dish that extra oomph! Ready for the recipe?! It’s super quick & easy with only 8 ingredients (and that’s counting salt and pepper) and 40 minutes… score!
BLT roasted garlic fettuccine recipe:
BLT roasted garlic fettuccine
Ingredients
- 10 oz Al Dente Carba-Nada Roasted Garlic Fettuccine cooked according to package instructions
- 12 oz center cut bacon diced
- 1 lb cherry tomatoes halved
- ¼ tsp fine sea salt
- â…› tsp black pepper
- 1 (5oz) container baby arugula
- ½ cup grated pecorino romano cheese
- for serving: extra grated pecorino romano cheese + freshly minced basil
Instructions
- Cook the pasta according to package instructions then drain, reserving 1 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-low heat. Once the skillet is hot, add the diced bacon pieces then cook until crispy, stirring often, about 10-15 minutes. Remove bacon using a slotted spoon and place on a paper towel lined plate to absorb extra grease.
- With the skillet still heating over medium-low heat (and full of bacon grease), add the halved cherry tomatoes, salt, and pepper. Stir to coat tomatoes in spices and grease then let cook until they begin to burst and fall apart, about 6-8 minutes, stirring occasionally.
- Increase the heat to medium then add ⅔rds of the cooked bacon back to the skillet along with the cooked pasta, baby arugula, ½ cup pasta water, and grated pecorino romano cheese. Toss everything together until well combined then let cook until the pasta is well coated with sauce and the arugula begins to wilt, about 5-7 minutes, stirring occasionally.
- Divide BLT fettuccine mixture between bowls then top with remaining bacon, extra grated pecorino romano cheese, and freshly minced basil. Enjoy!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your BLT roasted garlic fettuccine in action. Byyyeeee!
xx ab
p.s. more pasta recipes here!