Bacon – Wrapped Fettucine Dates Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the house-made fettuccine and cook until just al dente, 2–3 minutes for fresh pasta. Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside to cool slightly.

Prepare dates

Carefully slice each Medjool date lengthwise on one side and remove any remaining pit fragments. Pat dry with a paper towel. Set the dates open and ready for filling.

Make the filling

In a medium bowl, combine softened cream cheese, crumbled blue cheese, chopped spinach, Thai basil, lemon zest, 3/4 tsp salt, and 1/2 tsp black pepper. Stir until evenly mixed and spreadable. If the mixture is too stiff, loosen with 1–2 teaspoons of reserved warm pasta water.

Fill pasta into dates

Take small nests (about 1 tablespoon) of cooked fettuccine and wrap them into compact little bundles. Using a small spoon or your fingers, tuck a small amount of the cheese-spinach mixture into each pitted date, then press a fettuccine nest against the filling so that some pasta protrudes and adheres to the date. Repeat until all dates are filled and each has a pasta nest attached.

Wrap dates with bacon

Preheat the oven to 400°F (200°C). Trim each bacon slice in half crosswise. Wrap one half-slice of bacon around each stuffed date+pasta bundle, overlapping the ends slightly. Secure with a toothpick if needed.

Sear (optional) and roast

Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat. Place the bacon-wrapped dates seam-side down and sear 1 minute to set the bacon. Transfer the skillet to the preheated oven and roast 10–12 minutes, or until bacon is crisp and dates are warmed through. If using a sheet pan, place on a wire rack over a baking sheet and roast the same time.

Prepare tomatoes and garnish

While the bacon wraps roast, toss halved cherry tomatoes with a pinch of salt and set aside. If using pine nuts, toast in a dry skillet over medium heat until golden, 2–3 minutes, shaking frequently.

Finish and serve

Remove bacon-wrapped fettuccine dates from the oven and let rest 2 minutes. Transfer to a platter bedded with baby arugula if using, scatter roasted cherry tomatoes and toasted pine nuts over the top. Sprinkle remaining chopped Thai basil if desired. Serve warm with chipotle aioli for dipping.

Make aioli

Whisk together mayonnaise, minced chipotle in adobo, lemon juice, minced garlic, and 1/4 tsp salt until smooth. Taste and adjust heat or acidity (add more chipotle for heat or a squeeze more lemon for brightness). Chill until ready to serve.

Serve a small ramekin of chipotle aioli alongside the bacon-wrapped fettuccine dates for dipping.