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BLT Spaghetti - Version 1
Rachael Ray

BLT Spaghetti

Turn your favorite sammie into a pasta dish!

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 12 slices meaty bacon, halved lengthwise into 2 thin strips per slice
  • 2 hearts Romaine lettuce, halved lengthwise
  • Olive oil, for drizzling plus about 3 tablespoons
  • Salt and pepper
  • Aged Balsamic vinegar, for drizzling
  • 4 cloves garlic, thinly sliced
  • 4 spring onions or 1 bunch scallions, whites and greens separated and greens thinly sliced
  • 2 pints cherry tomatoes
  • 1 tablespoon fresh thyme, chopped
  • A few leaves of basil, torn
  • 1 pound spaghetti
  • Shredded Pecorino cheese, for topping

Preparation

Preheat oven to 375°F. Bring a large pot of water to a boil for the pasta.

Arrange the bacon on a slotted broiler pan or parchment-lined baking sheet. Bake to crisp then remove bacon to a cutting board and cut the thin strips into thirds across, making long sticks about 2 1/2-inches long.

Preheat a grill pan over medium-high heat. Drizzle cut Romaine halves with olive oil and season with salt and pepper. Grill Romaine cut-side first to char slightly, 2-3 minutes; turn and grill 1 minute then remove. Drizzle with a little thick, aged balsamic and shred into 1/4- to 1/2-inch strips, cutting across the halved hearts.

Meanwhile, heat olive oil, 3 turns of the pan, in medium-sized, deep-sided skillet with a tight-fitting lid over medium-high heat. Add garlic and whites of onions, and swirl and stir 2 minutes. Add tomatoes, thyme, salt and pepper, and cover pan. Cook 12-15 minutes, shaking occasionally to burst tomatoes. Remove lid and break them up more with a wooden spoon to form a fresh cherry tomato sauce. Stir in greens of onions and a few leaves of basil, reduce heat to low.

Salt boiling water liberally for the spaghetti, add pasta and cook 7-8 minutes to al dente. Add a cup of starchy cooking liquid to the sauce, drain pasta and return it to the hot pot. Toss spaghetti with sauce, bacon and greens. Serve immediately in shallow bowls topped with Pecorino cheese.

Ingredients

  • Salt
  • 1 pound spaghetti or linguine
  • 4 thick slices of pancetta (each about 1/4 inch), diced
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 4 cloves of garlic, grated or minced
  • 1 teaspoon crushed red pepper flakes
  • 1 medium red onion, chopped
  • 2 pints cherry or grape tomatoes
  • Freshly ground black pepper
  • 1/2 cup fresh basil, shredded
  • 1/2 cup parsley, chopped
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 cups arugula

Directions

Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop in the pasta. Cook to al dente, according to the package directions. While the water is coming up to a boil, in a medium size skillet over medium-high heat, heat two turns of the pan of EVOO. Add the pancetta and brown, about 3 minutes. Add the garlic and crushed red pepper flakes and cook for 1-2 minutes. Add the red onion and cook for another 5 minutes. Add the tomatoes, some salt and lots of freshly ground black pepper. Cover and cook about 7-8 minutes, or until the tomatoes burst.

Add the al dente spaghetti or linguine to the skillet along with the basil, parsley and Parmigiano Reggiano cheese. Just before serving, top with arugula.

Tags:boil, cheese, dinner, lunch, pasta, pork, Rachael Ray Show, sauté, simmer, undoRS