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BLT Spaghetti - Version 1

BLT Spaghetti


  • 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


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.