This recipe is not only easy to make, but also so delicious without being too heavy. It only requires a few ingredients that most of us already have in our kitchen. Follow our steps below to make one of our favorite go-to's!
12 oz. dried spaghetti
1/4 lb pancetta or bacon diced
1/4 cup extra-virgin olive oil
2 cups baby arugula
1/4 cup fresh lemon juice
1 cup freshly grated Parmigiano-Reggiano cheese
3 tsp minced garlic
1 tsp red pepper flakes
2 tsp black pepper
salt to taste
Cook your spaghetti according to package in salted water. Make sure to save 1 cup of pasta water before draining!
Cook the pancetta or bacon over medium-high heat for about 7 - 9 minutes, or until crispy. Add olive oil, minced garlic, red pepper flakes and pepper and stir for 1 minute.
Add lemon juice to the skillet, then add your drained pasta. Toss to coat! Then add the reserved pasta water and the grated Parmigiano. Toss to make sure everything is nicely coated together.
Turn off the heat, and add the arugula. Toss until it slightly wilts. Season to taste with additional salt and pepper. Then serve with more Parmigiano and red pepper flakes.