1/4 pound (about 3/4 cup) pancetta or bacon, finely diced
1/4 cup extra-virgin olive oil
3 tablespoons (about 4 big cloves) minced garlic
1 teaspoon red pepper flakes, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
Juice of 1 lemon
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula
Instructions
DIRECTIONS
In a large pot of heavily salted boiling water,
cook the spaghetti to al dente according to the
package directions. Reserve 1 cup of the pasta
water (it comes in handy), then drain the pasta.
Meanwhile, in a large skillet, cook the pancetta
over medium-high heat until crisped, 7 to 9
minutes. Add the olive oil, then add the garlic,
red pepper flakes, and black pepper and cook
until fragrant, about 1 minute.
Add the lemon juice to the skillet, then toss in
the drained pasta and toss to coat. Add the Parm
and toss, adding the pasta water, a couple of
tablespoons at a time, just to help the cheese
coat the pasta. Add the arugula and toss until
it wilts, about 1 minute. Season to taste with
additional salt, lots of black pepper, and red
pepper flakes. Serve with more Parm.
Add the lemon juice to the skillet, then toss in
the drained pasta and toss to coat. Add the Parm
and toss, adding the pasta water, a couple of
tablespoons at a time, just to help the cheese
coat the pasta. Add the arugula and toss until
it wilts, about 1 minute. Season to taste with
additional salt, lots of black pepper, and red
pepper flakes. Serve with more Parm.
Originally Submitted
3/24/2018
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