Pancetta Pasta

Ingrédients

• 12 ounces penne pasta (or other short pasta)
• 1 teaspoon olive oil
• 8 ounces diced pancetta (diced small, ~1/4-inch)
• 3 large garlic cloves (minced)
• 1/4 teaspoon crushed red pepper flakes (or more)
• 10 ounces baby arugula
• 1 tablespoon fresh lemon juice
• kosher salt and freshly ground black pepper (to taste)
• 2 ounces parmesan cheese (freshly grated)

Préparation

1. 1

   Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (firm to the bite). Drain pasta, reserving 1 cup of cooking water.

2. 2

   Meanwhile, heat olive oil in a large skillet over medium-high heat. Add pancetta; cook and stir until fat renders and edges begin to crisp, 8-10 minutes. With a slotted spoon, transfer browned pancetta to a clean plate (leave the rendered fat). Remove skillet from heat until pasta has finished cooking.

3. 3

   Once you've drained the pasta, set skillet over medium heat until hot. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Stir in arugula in a few additions, until you've added it all and it's just wilted, about 3 minutes. Add drained, cooked pasta along with 1/4 cup of reserved pasta water; cook and stir until heated through, adding more pasta water as needed if pasta seems dry.

4. 4

   Remove skillet from heat and stir in lemon juice; season to taste with salt and pepper. Transfer to serving bowl or platter and top with grated parmesan cheese; serve.