Lemony Arugula Spaghetti Cacio e Pepe

• Meat

  • 1/4 lb Pancetta or bacon

• Produce

  • 3 cups Baby arugula
  • 3 tbsp Garlic

• Condiments

  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 12 oz Spaghetti, dried

• Baking & Spices

  • 2 tsp Black pepper, freshly ground
  • 1 Kosher salt
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Parmigiano-reggiano cheese

Found on popsugar.com

Description

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. Reprinted from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.