Pancetta Pasta

A quick and satisfying weeknight dish that melds the crunch of crisped pork with the peppery bite of greens, all tied together by a zesty citrus undertone.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Bring 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. 2Meanwhile, 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. 3Once 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. 4Remove 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.