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BLT Skillet Recipe

BLT Skillet Recipe

This weeknight meal is fast and reminiscent of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet extra flavor and texture. —Edrie O'Brien, Denver, Colorado
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 4 ounces uncooked whole wheat linguine
  • 4 bacon strips, cut into 1-1/2-inch pieces
  • 1 plum tomato, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley


  • 1. Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
  • 2. In the drippings, saute tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper.
  • 3. Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat. Yield: 2 servings.

Nutritional Facts

1-1/2 cups equals 302 calories, 10 g fat (3 g saturated fat), 20 mg cholesterol, 670 mg sodium, 45 g carbohydrate, 7 g fiber, 13 g protein.

Reviews for BLT Skillet

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Reviewed Apr. 22, 2015

"Loved it"

Reviewed Feb. 16, 2015

"Hubby made this for our first time and took some liberties, but this is a wonderful recipe! Old Bay was added to the pasta water and pre-cooked shrimp were dropped in to heat up right before draining. He used six bacon strips and 2 tomatoes just because we like them. This is a way different meal than we normally eat, but are so glad we tried it. Thanks so much for posting the recipe. We'll have it regularly in the future."

Reviewed Oct. 11, 2014

"Who doesn't love bacon and I love that it uses linguini - I only added a bit of mozzarella as we are cheese freaks"

Reviewed Sep. 28, 2014

"This was good. A lot more flavor then expected. Will need to make 1-1/2 batches next time. It needs more tomato in my opinion. Served this with sauteed squash and a salad. will make again."

Reviewed Jul. 18, 2014

"Simple yet tons of flavor!"

Reviewed May. 20, 2014

"Very good!"

Reviewed Mar. 5, 2014

"My husband and boys really liked this. They are all very picky. I made a double batch this first time and they all took a second serving."

Reviewed Mar. 5, 2014

"Very good Just enough for two"

Reviewed Mar. 4, 2014 Edited Aug. 3, 2014

"Excellent!! We will definitely add this to our rotation. And it's quick and easy!"

Reviewed Mar. 3, 2014

"Very nice. We both enjoyed it. Will make again."

Reviewed Mar. 3, 2014

"Looks good, going to try! It's nice to see recipes for two.

Wondering how much spinach was used in stead of parsley? (by:LovesToCookSoup)"

Reviewed Mar. 3, 2014

"This was a great quick lunch! I think I will try adding some chicken next time."

Reviewed Mar. 2, 2014 Edited Mar. 5, 2014

"Delicious... I agree with another reviewer. The lemon adds a refreshing taste to this dish. My modifications were minimal. I added one more slice of bacon, doubled the garlic and substituted baby spinach for the parsley. It was easy and quick to prepare and I will definitely make it again. Thank you for another great recipe!!! In answer to Colleen16's questions, I used one cup of julienned spinach."

Reviewed May. 23, 2012

"The whole family loved this.....even the picky eater. The lemon juice really sets it off. I used regular linguine since that is what I had on hand. I also added a little chicken broth, it just seemed too dry for my husbands taste. We will defiantly have this again."

Reviewed May. 17, 2012

"Quick and delicious"

Reviewed May. 16, 2012

"I added chopped fresh spinach & chopped onion, it was delicious!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.