Ingredients
1tbspolive oil
½lbbacon,cut crosswise into 1-inch pieces
2garlic cloves,minced
2tsplemon zest
⅔cupcreme fraiche
2cupsditalini pasta
2cupscherry tomatoes,halved
4cupsbaby arugula,coarsely chopped
salt and ground black pepper,to taste
1pinchcayenne pepper,or to taste
1tbspparmesan cheese,freshly shredded, or to taste
Preparation
Pour the olive oil into a heavy skillet over medium heat, add the bacon, and cook for 5 to 8 minutes until almost crisp. Turn off the heat.
Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons of bacon grease in the skillet.
Stir minced garlic and lemon zest into bacon in the skillet and let cook in the residual heat for 2 to 3 minutes until fragrant. Stir the creme fraiche into bacon mixture.
Bring a large pot of salted water to a boil and stir in ditalini. Cook for about 8 minutes until tender. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
Return skillet to medium heat. Add tomatoes the cook and stir for about 1 minute until slightly softened. Mix in the arugula, stirring for about 30 seconds until wilted, and turn off the heat.
Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.
Serve warm and enjoy.
