How To Make Bacon, Lettuce, and Tomato Pasta
Whip up a quick and easy dish with this bacon, lettuce, and tomato pasta that’s made with an extra zing of flavor from creme fraiche for a scrumptious bite.
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.
- Calories: 564.29kcal
- Fat: 34.90g
- Saturated Fat: 12.87g
- Trans Fat: 0.08g
- Monounsaturated Fat: 14.54g
- Polyunsaturated Fat: 4.75g
- Carbohydrates: 45.87g
- Fiber: 3.17g
- Sugar: 5.56g
- Protein: 16.74g
- Cholesterol: 58.41mg
- Sodium: 580.61mg
- Calcium: 109.38mg
- Potassium: 534.25mg
- Iron: 1.46mg
- Vitamin A: 122.24µg
- Vitamin C: 15.10mg
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