27 lines
1.4 KiB
Markdown
27 lines
1.4 KiB
Markdown
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link: https://itunes.apple.com/us/book/cravings/id1061451877?mt=11
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time: 25min
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tield: 4
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---
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# Lemony Arugula Spaghetti Cacio E Pepe
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#italian #lunch
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# Ingredients
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- Kosher salt
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- 12 ounces dried spaghetti
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- ¼ pound pancetta or bacon, finely diced (about ¾ cup)
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- ¼ cup extra-virgin olive oil
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- 3 tablespoons minced garlic (about 4 big cloves)
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- 1 teaspoon red pepper flakes, plus more to taste
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- 2 teaspoons freshly ground black pepper, plus more to taste
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- ¼ cup fresh lemon juice
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- 1½ cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
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- 3 cups baby arugula
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# Preparation
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1. 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.
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2. 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.
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3. 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.”
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