Lemony Arugula Spaghetti Cacio E Pepe

#italian #lunch

Ingredients

Kosher salt
12 ounces dried spaghetti
¼ pound pancetta or bacon, finely diced (about ¾ cup)
¼ cup extra-virgin olive oil
3 tablespoons minced garlic (about 4 big cloves)
1 teaspoon red pepper flakes, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
¼ cup fresh lemon juice
1½ cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula

Steps

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.”

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      "Kosher salt",
      "12 ounces dried spaghetti",
      "¼ pound pancetta or bacon, finely diced (about ¾ cup)",
      "¼ cup extra-virgin olive oil",
      "3 tablespoons minced garlic (about 4 big cloves)",
      "1 teaspoon red pepper flakes, plus more to taste",
      "2 teaspoons freshly ground black pepper, plus more to taste",
      "¼ cup fresh lemon juice",
      "1½ cups freshly grated Parmigiano-Reggiano cheese, plus more for serving",
      "3 cups baby arugula"
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    "recipeInstructions": [
      "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.”"
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    "url": "https://itunes.apple.com/us/book/cravings/id1061451877?mt=11"
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