Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. dried spaghetti
• 1/4 lb. pancetta, finely diced
• 1/4 cup olive oil
• 3 tbsp. minced garlic
• 1 tsp red pepper flakes, plus more to taste
• 2 tsp black pepper, plus more to taste
• 1/4 cup fresh lemon juice
• 1 1/2 cups freshly grated Parmigiano-Reggiano, 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 as directed. 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 tbsp. 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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