Ingredients

Original recipe makes 4 servings

•       1 tablespoon olive oil

•       1/2 pound bacon, cut crosswise into 1-inch pieces

•       2 cloves garlic, minced

•       2 teaspoons lemon zest

•       2/3 cup creme fraiche

•       2 cups ARMBRUSTER Noodles extra-broad

•       2 cups halved cherry tomatoes

•       4 cups baby arugula, coarsely chopped

•       salt and ground black pepper to taste

•       1 pinch cayenne pepper, or to taste

•       1 tablespoon freshly shredded Parmesan cheese, or to taste (optional)

 

Directions

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

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

3.    Bring a large pot of salted water to a boil and stir in 2 cups of ARMBRUSTER Noodles extra-broad. Cook till tender, about 8 minutes. Drain and add noodles to the skillet. Stir them thoroughly into bacon and creme fraiche mixture.

4.   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.

5.   Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.