Lemony Arugula Spaghetti Cacio e Pepe
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
  • 12oz spaghettiI used Banza pasta
  • 1/4 lb pancetta or baconfinely diced
  • 1/4cup olive oil
  • 3tbsp minced garlic
  • 1 tsp red pepper flakes
  • 2tsp freshly ground black pepper
  • 1/4cup fresh lemon juice
  • 1 1/2 cup Parmigiano-Reggianofresh grated
  • 3cups baby arugula
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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