BLT Spaghetti

Italian Entrée
30 min.
4 Servings
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  • 1½ tsp. kosher salt, divided
  • 8 slices Giant Eagle thick cut bacon
  • 1 BelGioioso wedge Parmesan
  • 2 cloves garlic
  • ¼ tsp. crushed red pepper
  • 24 oz. jar Market District tomato basil sauce
  • ¼ tsp. ground black pepper
  • 16 oz. box Giant Eagle spaghetti
  • 1 Tbsp. Market District extra virgin olive oil
  • 2 cups Nature’s Basket arugula


  Prep Time: 5 min. • Cook Time: 25 min.

Bring a large pot of water to a boil with 1 teaspoon of salt. Slice bacon in half lengthwise and then dice. Grate desired amount of Parmesan for garnish. Peel and finely chop garlic.

In a large stock pot, add diced bacon to the cold pan and put on medium heat. Slowly cook bacon until crispy. This should take 4-5 minutes. Once bacon is crispy, add garlic and chili flakes and cook for another minute. Add tomato sauce and lower heat. Add ½ teaspoon of salt and ¼ teaspoon of pepper. Simmer sauce for another 10-15 minutes.

While the sauce comes together, cook your pasta. Add the spaghetti to the boiling water and cook for nine minutes. Strain and toss with olive oil. Transfer pasta to pot with sauce and mix everything together until incorporated.

Plate pasta and garnish with arugula and Parmesan cheese.

Approximate Nutritional Information (Per serving): Calories 720, Fat 23g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 20mg, Sodium 1550mg, Total Carbohydrate 100g, Fiber 5g, Sugars 12g, Protein 26g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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