The other night the weather went from beautiful outside to a summer evening thunderstorm and what sounds better for dinner on a rainy night than a delicious pasta dish? A quick change of menu plans landed us on this lemony arugula spaghetti cacio e pepe. Ready in under 30 minutes and you probably already have almost everything for the dish on hand! I used my favorite healthy(er) pasta substitute, Banza, and subbed the arugula for brussel sprouts since that’s what I had in the fridge. Equally delicious though!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 12 oz spaghetti I used Banza pasta
- 1/4 lb pancetta or bacon finely diced
- 1/4 cup olive oil
- 3 tbsp minced garlic
- 1 tsp red pepper flakes
- 2 tsp freshly ground black pepper
- 1/4 cup fresh lemon juice
- 1 1/2 cup Parmigiano-Reggiano fresh grated
- 3 cups baby arugula
Ingredients
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Instructions
- In a large pot of boiling water, cook the spaghetti to al dente according to package directions. Set aside 1 cup of pasta water, then drain the pasta.
- In a large non-stick skillet cook the pancetta/bacon over medium heat until crispy, 5-7 minutes. Add in the olive oil, garlic, red pepper flakes and black pepper, cooking for around a minute.
- Add in the lemon juice and drained pasta to the bacon mixture and stir to evenly mix. Next, sprinkle in the grated Parmigiano and slowly add in 1 tbsp at a time of the reserved pasta water. This is just to help the cheese mix into the pasta (I only use 1 tbsp total).
- Add in the arugula and stir for 1 minute. Season with salt, pepper and red pepper flakes. Top with freshly grated Parm and enjoy!
Recipe Notes
via Cravings cookbook
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This looks soooooo delicious and very easy to make! Need dishes like this when it is over 90 degrees!
Looks and sounds delicious! I will definitely make this some time! 🙂
The dish looks so good! Fair play and great choice for a last min swap too 🙂
Rebecca | http://www.peppermintdolly.com