The tomato part is not being played by big guys (which are not in season anyway…I’m counting the days) but by cherry tomatoes, which somehow manage to remain sweet and wonderful all year long, and which come in various fun colors.
I went with red ones for my inaugural making of this dish, just to be a purist. Now comes the lettuce, and while I am all for trying offbeat cooking methods (and there is grilled Caesar salad recipe high on my to-do list which yes, involves grilling the lettuce), the part of the lettuce in this recipe is being played by its close cousin, baby spinach. Good and good for you!
Last but not least…the piece de resistance…once you have this glorious concoction all assembled, you sprinkle on a generous handful of garlic bread crumbs that you have toasted in olive oil. Now, there are a few other fabulous players in the supporting cast (leeks, white wine, fresh thyme) but you are already in, right? So I’ll just pipe down and get right to the recipe, so you can get right to making it/eating it/dreaming about it/making it again. :)
Ingredients
Directions
Still Hungry?
Loaded Pasta Carbonara from Framed Cooks
Pasta with Tomatoes and Pine Nuts from Eats Well With Others
Linguine with Bacon and Sugar Snap Peas from Framed Cooks
Recipe adapted from Cuisine at Home








framedcooks
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This looks so awesome. I love the flavor combination. I’ve actually never used leeks before and I think this recipe would be a great place to start them in. Thanks!
Oh, you’ll love them! They can be a little sandy, so after you cut them in half lengthwise and take off the dark green part, run them under some cool running water to rinse them off. They have a sweeter, gentler taste than onions and scallions – I adore them!
You and your bacon food group never fail to crack me up…and make me drool. Just don’t tell the vegetarian police
Oh, I would be tossed RIGHT into jail.
Oh, wow! This looks fabulous! I love the idea of putting the taste of BLT’s in pasta
I love it when favorite sandwiches turn into favorite pastas!
This sounds fab, thanks.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Seems like the perfect dish to plop a runny yolk egg on top of????
Oh my gosh. I do love a poached egg on top of pretty much everything!!
So, had to buy leeks for the Chicken with Spring Vegetables and Gnocchi, which my book club adored (as did Michael and Daniel). Wondering what to do with the leftover leeks (for some reason they are only sold in bunches of three), and now I know!
I know, the bunch-of-three leek thing is a mystery! But I do love ‘em.
Glad the chicken dish worked out well!
Oh, but you HAVE put bacon into pasta before. Silly girl: http://www.framedcooks.com/2011/11/loaded-pasta-carbonara.html
And it’s a wonderful, soul-filling dish.
Yes I definitely have! Just not with the tomato and “lettuce,” which is a mystery since it is pretty much my favorite sandwich. And totally agree about the carbonara!
This conversation is making me hungry.
I think you need to make BLT Pasta then!
do you think this dish would taste good served cold for a pcnic?
Oh, I wish I could say yes, but I think it really does need to be warm. But message me if you want some picnic ideas for main dishes and I’ll send you some!
Did not hear from you re Lithuanian bacon buns- did you get message?
I don’t think I did – can you resend it to me?
Bacon in pasta is the best. This dish looks great!
Isn’t it, though? Hope you love this one as much as I do.
sounds delicious !! Could you recommend a substitute for the white wine ?
Hi elizabeth! You can just use a little more chicken broth in place of the wine, and I’d up the sugar to a full teaspoon to get the little bit of sweetness the wine adds. Happy cooking!
I am new to this whole website/posting affair. I am also thinking about starting a food website and will be watching your site to get ideas, etc. Thanks
My pleasure – have fun with your cooking blog. I do love mine!
The idea of bread crumbs on pasta is amazing and totally enhances much more than plain old parm, which is what I was used to. Heard it first on your blog….that wonderful pasta with sweet yellow tomato recipe you posted about a year ago. Who would have guessed simple bread crumbs would add so much to a pasta recipe.
I can’t wait to try this. I don’t eat as much bacon as I should (ha), and often purchase the lower fat pre-cooked version, which I think will work fine in this recipe. Lower fat, but still the bacon yumminess…in fact, I’ll probably use twice as much, since it’s got half the fat. That’s almost like having your cake and eating it too….or something like that.
Am eating this right now, and it’s quite delicious. I had roasted all my grape tomatoes, so just threw them in with the pre-cooked bacon after sauteing the leeks. Didn’t have any wine, so substituted extra broth at your suggestion.
It would probably be even better with full-fat bacon and wine, but I’m loving it anyway.
Thank you!
Joyce, I’m so glad you love it as much as I do, and hurray for you for your recipe ad-libbing – I do that all the time when I don’t have the exact ingredients and sometimes things turn out better than the original – you never know. And yes, breadcrumbs can make such a difference – who would have thunk??