I know the final product was not what Dustin was expecting when I told him I was making him BLTA pasta, but in the end I think he was pleasantly surprised with how nice and gourmet-feeling this dish came out. Typically a BLT is not what you’d consider fancy, but take all of its standard ingredients and turn them into an inspired pasta dish, and you end up with a lovely Italian dinner reminiscent of a creamy vodka sauced pasta. I think creme fraiche might even be better than heavy cream when it comes to making a creamy pasta sauce, FYI, after tasting this dish!
Now that I’m a full-time student, I don’t have nearly as much time to cook dinners and have them waiting on the table when Dustin gets home from work. Usually we cook together now (or eat take-out), so when I did have the opportunity to stay at home one day, I seized the opportunity to have a home-cooked meal waiting for Dustin when he arrived home.
This was originally supposed to be just a BLT pasta, slightly adapted from this Rachael Ray recipe, but we had purchased a bag of avocados and a few were sitting around with no planned purpose, so I thought what the heck and decided to add the extra A to the end.
- 1 lb penne pasta
- 1 tablespoon extra virgin olive oil
- 6 slices thick-cut bacon
- 2 shallots, minced
- 4 cloves of garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 1 pint cherry tomatoes
- 1 teaspoon dried basil
- 1 teaspoon rosemary
- 1 teaspoon parsley
- 1 teaspoon thyme
- salt, to taste
- pepper, to taste
- 1/2 cup creme fraiche
- 1/2 cup romaine lettuce, shredded
- 1 medium avocado, diced
- Bring a large pot of water to a boil and cook the pasta until al dente. Drain and set aside
- While the water is heating up, heat 1 tablespoon of olive oil on a large pan and cook the bacon until crisp. Set aside. Once cooled, chop the bacon into 1/2″ pieces.
- In the same pan where you cooked the bacon, cook the shallots and garlic for a couple of minutes over medium heat until fragrant.
- Add in the tomato paste, cook for a minute then deglaze with the wine.
- Add the cherry tomatoes and all of the herbs and seasonings then cover the pan, cooking for about 8 minutes until most of the tomatoes have burst but there are still still some largish chunks of tomato.
- Stir in the creme fraiche then add in the pasta and bacon then toss to coat and make sure everything is thoroughly heated.
- Plate and top with lettuce and avocado chunks.
slightly adapted from Rachael Ray