Have you ever had “one of those weeks” where nothing you do turns out the way you expected? I know…we all have them. Well, this was “one of those weeks” for me. Fortunately, I pulled it out. At the last-minute. And with this amazingly simple, unbelievably delicious pasta recipe for BLT Linguine: Bacon Leek and Tomato in a creamy, herb-y “sauce.” Take a peek at this Five Ingredient Friday dish…
I know I’ve said it before, but not everything I cook makes it onto this site. I get these really “great” ideas and they just don’t turn out the way I envision them and they require some more tinkering to get “just right.” Or, I try a recipe and it’s a real stinker. Yes. Even I get stinkers.
This week it seemed like every single thing I tried either needed more work or was a real stinker. I was despairing that I wouldn’t have a post for a Five Ingredient Friday for you. Honestly, I was about to get online and tell you all that I had failed. And then, you ask?
Well, then…inspiration hit. Usually when I’m having a hard time being creative for our dinner, or I’m just tired, my old fallback is BLT sandwiches. Who doesn’t like BLT sandwiches? Bacon, Lettuce and Tomato are a trio of ingredients that just work! I had seen someone post a photo of a BLT sandwich and thought I’d probably make some for us for dinner.
I started digging in the refrigerator and realized I had a leek; I also had some beautiful yellow tomatoes in a basket on my chopping block. And then…pasta was born instead of a sandwich! The “L” would be leek instead of Lettuce! So that meant I had four ingredients already: Bacon, Leek, Tomato and Pasta. That left one more ingredient.
You probably don’t really care, but it’s pretty hard to come up with five ingredient dishes. I mean, I normally use FAR more than five ingredients. And I pondered a lot of options…a titch of cream maybe, or some Parmesan cheese perhaps…no, no…and then I spied some of the Boursin I made a bit ago. I had a small ramekin of it that I hadn’t frozen…creamy, cheesy, herby…it would work! That “one” ingredient would add the flavour punch I needed without adding garlic, herbs and cheese…and increasing my ingredient count.
If you haven’t made the Boursin, make some. I mean it. But, here’s the deal. You can use an herb cream cheese, or even store-bought Boursin too. Either would work.
I took some bacon and diced it, crisped it in a skillet and removed it from the pan. Then I used that bacon fat to sweat the leeks; I added the tomato, pepper and a tiny titch of salt (the bacon was salty enough almost). I cooked the linguine, drained it, added it back to the hot pan, stirred in some Boursin, then topped it with the leek/tomato mixture and added the crisped bacon on top.
Y’all? I took the photos, drooling all over my camera. I got the shot I wanted and then? Well, then…I ate some of this for breakfast. At 7 a.m. this morning. I forced myself to cover it and put it away for dinner tonight. It was hard.
This is just fabulous! So, recapping your five ingredients:
- Boursin – or herb cream cheese
That’s it. And this is something I can assure you you’ll love…and I will make again and again. So, try it!
- 8 ounces pasta, cooked according to package instructions for al dente
- 4 slices thick cut bacon, diced, crisped
- 1 cup sliced leeks, washed and drained (about ½ leek)
- 2 cups diced tomato (I used yellow because that’s what I had on hand-this was one large tomato)
- salt and ground black pepper, to taste.
- 2 tablespoons Boursin (or herb cream cheese)
- In a medium-sized saucepan, cook the pasta according to the package instructions.
- While the pasta is cooking, in a medium-sized skillet, over medium-medium high heat, crisp the diced bacon.
- Remove the crisped bacon from the skillet and set aside.
- Reduce the heat under the skillet to medium.
- Add the leeks and cook for about 4 minutes.
- Add the tomatoes, salt (if needed) and ground black pepper.
- Stir, cover and remove from heat.
- Drain the cooked pasta and add back to the saucepan.
- Stir in the Boursin cheese.
- Place the pasta into a bowl, add the leek/tomato mixture and then top with the crisped bacon.
- Serve hot.