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Spaghetti Caico e Pepe Recipe

   
 

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     Spaghetti Caico e Pepe

Category   Entrees - Maindishes
Sub Category   None
Servings   2-4
Preptime   10

Ingredients
12 ounces dried spaghetti
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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