BLT Linguine (Bacon Leek Tomato) (Five Ingredient Friday)

Bacon Leek and Tomato Linguine (BLT Pasta)

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:

• Linguine
• Bacon
• Leek
• Tomato
• 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!

P~

5.0 from 3 reviews

BLT (Bacon Leek Tomato) Linguine (Five Ingredient Friday)

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Five simple ingredients come together to make one of the tastiest, but easiest pasta dishes ever. Bacon, Leeks and Tomato and pasta with herby Boursin stirred in for a creamy "sauce." To. Die. For.

Author: The Saucy Southerner

Recipe type: Entree

Ingredients

• 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)

Instructions

1. In a medium-sized saucepan, cook the pasta according to the package instructions.
2. While the pasta is cooking, in a medium-sized skillet, over medium-medium high heat, crisp the diced bacon.
3. Remove the crisped bacon from the skillet and set aside.
4. Reduce the heat under the skillet to medium.
5. Add the leeks and cook for about 4 minutes.
6. Add the tomatoes, salt (if needed) and ground black pepper.
7. Stir, cover and remove from heat.
8. Drain the cooked pasta and add back to the saucepan.
9. Stir in the Boursin cheese.
10. Place the pasta into a bowl, add the leek/tomato mixture and then top with the crisped bacon.
11. Serve hot.

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