This BLT pasta recipe is a bright, satisfying twist on the classic sandwich — especially wonderful with ripe summer tomatoes. It uses simple pantry ingredients and comes together quickly for an easy weeknight meal.
Love pasta? Try the BLT Pasta Salad or a simple Rotini Pasta next.
Why you’ll love it
BLTs are one of life’s simple pleasures. This pasta captures those flavors with just a handful of ingredients and minimal fuss. While there isn’t traditional lettuce, fresh spinach provides the same leafy brightness and keeps the dish light and summery.
Sweet cherry or grape tomatoes, smoky crispy bacon, garlic, spinach, and a splash of cream combine to make a quick, flavorful sauce. It’s vibrant, comforting, and ready in about 30 minutes.
What you’ll need
- Pasta – rotini works well, but any shape is fine.
- Bacon – cook and chop into bite-sized pieces.
- Garlic – minced, for depth of flavor.
- Tomatoes – grape or cherry tomatoes are best at peak ripeness.
- Cream – a splash of heavy cream enriches the sauce; it’s optional but recommended.
- Spinach – fresh baby spinach wilts quickly and adds color; arugula is a peppery alternative.
- Parmesan – freshly grated for the best texture and flavor.
How to make BLT pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
While the pasta cooks, fry bacon in a large skillet until crispy. Remove the bacon and leave about 2 tablespoons of bacon fat in the pan. Add garlic and the halved tomatoes, and cook until the tomatoes begin to soften and release their juices. Stir in a splash of cream if using and simmer briefly to meld flavors.
Reserve a little pasta cooking water before draining. Add a few tablespoons of that hot pasta water to the tomato mixture, then toss in the drained pasta, fresh spinach, and crispy bacon. Toss until the spinach wilts and a silky sauce coats the noodles. Season to taste with salt and pepper and finish with grated parmesan if you like.
Helpful tips
- Fresh basil or other herbs commonly used on BLTs make a great garnish.
- The cream is optional but combines with bacon fat to make a nicely balanced, creamy sauce. If you skip it, use a little extra pasta water to loosen the sauce.
- Save extra bacon fat in the fridge to use for extra flavor in sandwiches, roasted potatoes, or when sautéing vegetables.
What to serve with BLT pasta
- A slice of crusty bread or cheesy garlic bread complements this dish perfectly.
- Pair with a simple side salad dressed in a light vinaigrette for a balanced meal.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for 3–4 days.
- This pasta doesn’t freeze well because the spinach and tomato texture change after thawing.
- Reheat gently on the stove or in the microwave until warmed through.
More bacon pasta recipes
- Bacon Ranch Tortellini
- Easy Creamy Bacon Tomato Pasta
- Bacon and Leek Pasta
- Creamy Bacon and Mushroom Pasta
- Bacon and Pea Pasta
If you have questions about the recipe or want to share feedback, leave a comment and a review. Enjoy this simple, flavorful pasta!
Easy BLT Pasta
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Ingredients
- 8 ounces uncooked pasta
- 6 strips bacon cut into small pieces
- 2 cloves garlic minced
- 10 ounces little tomatoes (grape, cherry, etc.) cut into halves
- 1/4 cup heavy/whipping cream optional but recommended
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan for serving optional, to taste
Instructions
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Boil a pot of salted water and cook the pasta until al dente, following package directions. Reserve about 1 cup of the pasta water before draining.
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Cut bacon into small pieces and cook in a large skillet until crispy. Transfer to a paper towel–lined plate and leave roughly 2 tablespoons of bacon fat in the pan.
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Add garlic and halved tomatoes to the skillet and cook over medium heat until the tomatoes soften and release their juices, about 5 minutes. Reduce heat if they begin to bubble too much.
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Stir in the cream and cook for about 1 minute to combine (skip this step if omitting cream).
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Add a few tablespoons of reserved pasta water to the sauce, then add the drained pasta, fresh spinach, and cooked bacon. Toss until the spinach wilts and the sauce coats the pasta. Add more pasta water as needed to reach a smooth consistency.
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Serve immediately with freshly grated parmesan.
Notes
- Nutritional information is provided as an estimate and should be used as a guideline only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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