Lemon Arugula Cacio e Pepe
Ingredients
12 ounces dried linguine & fettuccine
3/4 cup bacon finely diced (or pancetta)
2 tbsp virgin olive oil
4 big cloves minced garlic
1 tsp red pepper flakes (or more if you like the heat)
2 tsp freshly cracked black pepper,
1/4 cup fresh lemon juice (approx. 1 lemon juiced)
1 cup freshly grated parmesan cheese, plus more for serving
1 1/2 cup arugula
Directions
Put water to boil and salt heavily. Add pasta and cook two minutes before it’s al dente.
Dice bacon and cook in a medium high sauce pan until crispy. Meanwhile, mince the garlic and juice the lemon.
Once the bacon is done, keep the bacon and grease in the pan and add the olive oil, garlic & red pepper flakes. Cook until fragrant.
De glaze the plan with lemon juice and add freshly cracked pepper.
Remove the pasta from the water before it’s al dente and add it to the lemon, garlic, & oil mixture. Reserve 1 cup of pasta water. Alternate adding a handful of parmesan and a few tbsp of pasta water until all of the cheese has been added and you have an emulsified sauce.
Add the arugula and toss until it is just wilted. Top with fresh parsley.
Plate & garnish with additional parmesan, parsley, and black pepper.
