Chef John's BLT Pasta

Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes.

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.

Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes.

Stir crème fraiche into bacon mixture.

Bring a large pot of salted water to a boil and stir in 2 cups of ditalini.

Cook till tender, about 8 minutes.

Drain and add pasta to the skillet.

Stir pasta thoroughly into bacon and crème fraiche mixture.

Return skillet to medium heat.

Add tomatoes; cook and stir until slightly softened, about 1 minute.

Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.

Season with salt, black pepper, and cayenne pepper.

Stir again and garnish with Parmesan cheese.