Best 9 Blt Pasta Bake Bacon Leeks And Tomatoes Recipes

CHEF JOHN'S BLT PASTA

Steps:

• Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

BLT PASTA

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
• Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.
• Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.
• Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

BLT PASTA

Steps:

• Boil water for pasta and line a plate with paper towel: Bring a large pot of salty water to a boil. Line a plate with paper towels and set it aside for later use.
• Season the tomatoes: Place the tomatoes in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Taste the tomatoes and if they need additional sweetness, add a pinch of sugar and toss again.
• Combine sundried tomatoes and cheese: Into the bowl with the quartered tomatoes, add the sundried tomatoes and mozzarella.
• Cook the bacon in batches: In a large skillet over medium-high heat, add the bacon in a single layer, being sure not to crowd the pan. Work in batches to cook all of the bacon. Cook, flipping once or twice, until crispy, 5-8 minutes total. Remove the cooked bacon to the plate lined with paper towels. Reserve 3 tablespoons of the bacon fat. Pour it into a small heat-proof bowl. You will use it later to flavor the pasta and salad dressing.
• Crumble the bacon: Using your hands, crumble or tear the bacon into bite-sized pieces over the bowl of tomatoes and cheese.
• Cook the pasta: Cook the pasta until al dente, according to the package instructions. When the pasta is done, drain it in a colander. Transfer it to a large mixing bowl. Drizzle in 3 tablespoons of olive oil and 2 tablespoons of the reserved bacon fat. Season with the remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper. Toss well. Add the tomato-bacon mix and stir to combine, then taste the pasta and add more salt and pepper if necessary.
• Make the salad dressing and dress arugula: In a small jar with a lid, combine the lemon juice, remaining 1 tablespoon olive oil, and remaining 1 tablespoon of the reserved bacon fat. Season with salt and pepper to taste and shake well. Taste and adjust seasonings as necessary. Put the arugula into a medium bowl and toss it with the dressing.
• Serve: Divide the pasta between six plates and pile a handful of dressed greens on top of each serving.

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES

Steps:

• Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.
• While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp.
• While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.
• Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.
• Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.
• To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.
• Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.
• Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.
• Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
• Preheat the broiler.
• Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
• Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.
• Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
• Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
• Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!

Steps:

• Heat a grill pan or grill to medium-high heat.
• Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
• Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
• While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
• Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
• Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
• Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
• On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.

BACON, LETTUCE & TOMATO PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook cream cheese, milk and Parmesan in large skillet on medium-high heat 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Add all remaining ingredients except pasta; cook and stir 5 min. or until heated through.
• Drain pasta; return to pan. Add sauce; toss to coat.

BLT CASSEROLE

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.