BLT pasta with crème fraîche sauce

Set a heavy skillet over medium heat with a little olive oil; add bacon cut in roughly inch pieces and cook until just about crisp, rendering out the fat.

Rough chop the baby arugula; halve the cherry tomatoes.

Turn off the heat. Soak up most of the bacon fat with a paper towel, leaving a little in the pan.

With the heat off, stir in minced garlic and grated lemon zest so the residual heat infuses them without overcooking.

Stir in the crème fraîche and let the pan sit off the heat.

Cook the macaroni in boiling salted water all the way through; drain.

Add the pasta to the pan, return the heat to medium and stir to coat.

Add the tomatoes and stir about a minute, until very soft and heated through but not collapsed.

Add the arugula and stir until wilted.

Optionally grate Parmigiano-Reggiano over the top.