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Chef John's BLT Pasta

"If you can't decide whether or not to make a BLT sandwich or a pasta, now you could do each. The mixture of bacon, lettuce, and tomato has a established music report of deliciousness!"

Ingredients :

• 1 tablespoon olive oil
• half pound bacon, cut crosswise into 1-inch pieces
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 2/3 cup creme fraiche
• 2 cups ditalini pasta
• 2 cups halved cherry tomatoes
• four cups infant arugula, coarsely chopped
• salt and ground black pepper to flavor
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon freshly shredded Parmesan cheese, or to taste (non-compulsory)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

• Pour olive oil right into a heavy skillet over medium warmness, add bacon, and prepare dinner till almost crisp, five to 8 mins. Turn off warmth. Hold a paper towel with tongs and mop up extra bacon grease with the paper towel, depart about 2 teaspoons bacon grease inside the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and permit cook in residual warmth until fragrant, 2 to three minutes. Stir creme fraiche into bacon combination.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till gentle, approximately 8 minutes. Drain and upload pasta to the skillet. Stir pasta very well into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; prepare dinner and stir until slightly softened, approximately 1 minute. Mix in arugula, stirring till wilted, approximately 30 seconds, and flip off warmness.
• Season with salt, black pepper, and cayenne pepper. Stir once more and garnish with Parmesan cheese.

Notes :

• Reynolds® Aluminum foil may be used to keep food moist, cook dinner it calmly, and make easy-up simpler.

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