Lemony Arugula Spaghetti Cacio E Pepe

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From Chrissy Tiegan's "Cravings" cookbook
Ingredients
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
 
Directions
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.
 
Notes:
Serves 4.
Categories:
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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