I’ve been in need of some new recipes lately. Easy recipes. My pregnant palate is exceptionally picky these days desiring mostly comfort food. So of course, I asked my neighbor and practically home-chef, Beth, for some of her top picks and she sent me this one. I am a big fan of a good, simple pasta dish with cheese and garlic, but said dishes are sometimes more complicated to make than they seem. I trust Beth’s recommendations (and her dinner palate) so I made this almost immediately, and I must say it did not disappoint.
Now, Chrissy Teigen’s version is a combination between Aglio E Olio and Cacio e Pepe but I prefer my pasta to be light on the pepper, hence the lean toward Aglio E Olio. I’ll also just say that I wish recipes started with instructions for mise en place–the preparation of your ingredients so that they are ready to go when needed. Because when the pancetta is practically done and leaning towards possibly burning, and you realize too late that you need that lemon juiced and that fresh parmesan grated and you need it NOW, you all of sudden really wish someone had told you to prep those things earlier. So, let me make this easier for you. Do your mise en place first so that you can make this pasta quickly and enjoy all the goodness it has to offer.
One more note: your parmesan has to be freshly grated in order for this to turn out silky and delicious. It can’t be pre-grated from the store, and it should not be shredded–in either case, your cheese will turn to large clumps when added to the pasta. I feel like every grown adult should have a yummy block of parm in their fridge anyway. It won’t go bad for months, and is a good addition to practically anything. Grate it right before you make this with a microplane, extra small, and it will be delicious. Okay, enough ranting about parm. Enjoy!
Lemony Spaghetti Aglio e Olio with Arugula and Pancetta
Equipment
- microplane grater
Ingredients
- 16 oz dried spaghetti
- 3/4 cup diced pancetta buy this pre-diced and it will make your life even better
- 1/4 cup extra virgin olive oil
- 4-5 cloves minced garlic
- 1/2 tsp crushed red pepper flakes
- 1 tsp black pepper
- 1/4 cup fresh lemon juice fresh is best but it doesn't have to be
- 1 1/2 cups freshly grated parmesean cheese has to be fresh; grate small
- 3 cups baby arugula
Instructions
- Heat a large pot of water to boiling. Make sure it is heavily salted.
- While you wait for your water to boil, do your Mise en place: mince your garlic. Cut and juice your lemon. Finely grate 1 1/2 cups fresh parmesean cheese.
- Once your water is boiling, add your spaghetti and cook until just al dente (usually 6-7 minutes). Reserve 1 cup of the pasta water for the sauce and then drain your pasta when done.
- (As your pasta cooks) – Cook your pancetta in a large pan over medium high heat for about 7 minutes until crispy but not too dark.
- Lower the heat to medium, add the olive oil, followed by the garlic, crushed red pepper flakes and pepper, and let cook until fragrant about 1 minute.
- Add the lemon juice to the pan, followed by the drained pasta and toss to coat in the sauce. Then add the grated parmesean followed by the reserved pasta water, just a couple tablespoons at a time to help keep the cheese silky.
- Add the arugula to the pan, toss with the pasta and let it wilt (about 1 more minute). Sprinkle with a little salt and if you like pepper or spice, add a bit more pepper or red pepper flakes to taste. Serve with grated parm on top.
2 responses to “Lemony Spaghetti Aglio e Olio with Arugula and Pancetta”
Mmm this looks delicious – I can’t wait to try it!
Thanks Kathleen! I love that it’s yummy AND quick!