Cook pasta in enough salted water according to package instructions. Drain the pasta and drain.
Cook bacon in a non-stick frying pan until crispy, remove and drain on kitchen roll.
Chop shallots and sauté in bacon fat until translucent. Extinguish with vinegar, juice of one lemon and clear soup. Fold in pepper, salt, mustard and maple syrup. Mix pasta and marinade and cool. Rinse frisée lettuce and pluck into bite-sized pieces. Quarter melon, scoop out flesh and chop into small cubes. Rinse and cut pear. Arrange prepared salad ingredients and pasta on plates.
Our tip: Use bacon with a subtle smoky note!