Lemony Arugula Spaghetti Cacio E Pepe

  • Currently 4/5
From Chrissy Tiegan's "Cravings" cookbook
kosher salt
12 oz dried spaghetti
1/4 lb pancetta or bacon, finely diced (about 3/4 cup)
1/4 cup extra-virgin olive oil
3 T minced garlic (about 4 big cloves)
1 tsp red pepper flakes, plus more to taste
2 tsp freshly ground black pepper, plus more to taste
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula
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, then drain the pasta.
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.
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.  
4. Season to taste with additional salt, lots of black pepper, and red pepper flakes.  Serve with more Parm.
Serves 4.
Meal   DinnerCuisine   Italian
Dish   Main DishCooking Method   Boiled
Main Ingredient   PastaPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes

Rae Breeze

Member since Oct 2009

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