Was there ever a sandwich more worthy of being turned into a pasta dish? The BLT pasta. It’s made with lots of crisp bacon, baby arugula (for the L), and sweet, ripe cherry tomatoes (the T). A little minced garlic and freshly grated lemon zest give the dish wonderful, bright flavors. Instead of mayo, you’ll mix in a little crème fraiche. And in place of the bread, it’s tiny tubes of pasta (ditalini). But of course you can use whatever pasta shape you prefer. Watch the video, then get the recipe for Chef John's BLT Pasta. Top it all off with freshly grated Parmesan.