Lemony Arugula Cacio e Pepe a la Chrissy Teigen

Yet another recipe from my as-of-late favorite celebrity-non-chef cookbook, Cravings. This delicious pasta is a treat for even the most skeptical of arugula-consumers (read: I dislike arugula normally, but love this).

Ingredients:

Kosher salt

12 oz. dried spaghetti

1/4 lb. pancetta or bacon, finely diced

1/4 cup extra-virgin olive oil

3 tbsp. minced garlic (roughly four cloves)

1 tsp. red pepper flakes

2 tsp. freshly ground black pepper

1/4 cup fresh lemon juice

1 1/2 cup freshly grated Parmigiano-Reggiano cheese

3 cups baby arugula

FIRST: In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package. Reserve 1 cup of the pasta water, then drain the pasta.

MEANWHILE: In a large skillet, cook the pancetta over medium-high heat until crisp, seven to nine minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper; cook until fragrant, about one minute.

THEN: Add the lemon juice to the skillet, then toss in the drained pasta, tossing to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. NOTE: Don't OVERDO it with the water! Add the arugula and toss until it wilts, about one minute.

FINALLY: Season to taste with additional desired amounts of salt, black and red pepper. Serve with even more Parm.