Listen – there are FEW things in my life that I love as much as I love this pasta dish. Ok that’s dramatic but you get the point. I grew up eating traditional Cacio e Pepe, but when I was introduced to the lemon + arugula element a la @cravingsbychrissyteigen – I was hooked. I’ve essentially tweaked her recipe just a little bit, and it’s pretty perfect I gotta say. Hope you enjoy this one as much as I do! ✨🍝🍋

Kosher salt
12 oz dried spaghetti
1/4 lb pancetta or GOOD bacon, finely diced
1/4 cup EVOO
3 TBSP minced garlic
1 TSP red pepper flakes, plus more to taste
2 TSP freshly ground black pepper, plus more to taste
1/2 cup fresh lemon juice
Lemon zest
2 cups of freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 cups of freshly grated Pecorino Romano
3 cups baby arugula

Cook Along With A Video:

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.

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. Mix the Pecorino with Parmigiano grated cheese. Add in the cheese and toss, adding the pasta water, a little 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, lemon zest and red pepper flakes. Serve with more cheese, because well, duh.

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