We love bacon and this pasta, otherwise known as BBT Pasta, is a real treat! I have to admit I was not sure this would taste as good as it did. Think of it as a light version of pasta carbonara without the guilt and the heavy feeling after eating it. 

 

We made ours with gluten-free noodles. Our go-to brand is Banza, which is high in protein and tastes great. But, of course, you can use gluten-full pasta as well. 

 

Yield 2 servings

 

8 oz. pasta or gluten-free pasta

4 thick-cut slices of bacon 

2 garlic cloves, minced

1 Tbsp olive oil + more for drizzling

1 cup grape tomatoes, sliced in quarters

1 cup basil, stems removed and chiffonade cut

½ cup parmesan, finely grated

 

Preheat oven to 425℉. 

 

Place the bacon on a baking sheet and cook the bacon until crisp. Once it is done, remove the bacon from the pan, place it on a paper towel-lined plate. Slice the bacon into pieces. Feel free to make medium or small pieces, whichever you prefer. 

 

In a small pan, heat 1 Tbsp oil to medium heat. Add the garlic and stir for 1 minute. Remove the garlic from the heat.

 

Cook the pasta per the directions on the package. Be sure to cook it to al dente. Rinse the pasta and return to the pan. 

 

Add the garlic with the oil, bacon, tomatoes, and basil to the pasta. Gently toss the pasta and drizzle additional oil, parmesan, and salt to taste. Serve immediately. 

 

Just Salt It, and enjoy!