Preheat the oven to 180°C (350°F) to prepare the garlic bread.

Cook the pasta according to the package instructions until al dente. Drain and set aside.

In a large pan, cook the lardons over medium heat until crispy. Remove from the pan and set aside.

In the same pan, add a little olive oil and sauté onions, garlic, and spinach until softened.

Stir in the crème fraîche and season with salt, pepper, and any herbs like thyme or parsley.

Add the lardons back to the pan and mix everything together.

Combine the cooked pasta with the crème fraîche mixture and stir until fully coated. Transfer to a baking dish, sprinkle with cheese (optional), and bake for 10 minutes until golden.

For the side salad, toss mixed greens (baby spinach, arugula, or spring mix) with cherry tomatoes and cucumber in a light olive oil and lemon dressing.

Prepare the garlic bread by spreading butter and garlic over slices of baguette and bake until golden and crispy.

Serve the baked crème fraîche pasta with the side salad and garlic bread.