Chef John's Blt Pasta
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (minced)2 tsps
Lemon Zest2 cup
Creme Fraiche2 cups
Cherry Tomatoes (halved)1
Salt1 pinch
Cayenne Pepper (to taste)Directions:
1
Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes
2
Turn off heat
3
Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet
4
Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes
5
Stir creme fraiche into bacon mixture
6
Bring a large pot of salted water to a boil and stir in 2 cups of ditalini
7
Cook till tender, about 8 minutes
8
Drain and add pasta to the skillet
9
Stir pasta thoroughly into bacon and creme fraiche mixture
10
Return skillet to medium heat
11
Add tomatoes; cook and stir until slightly softened, about 1 minute
12
Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat
13
Season with salt, black pepper, and cayenne pepper
14
Stir again and garnish with Parmesan cheese