Pancetta Pasta
Ingredients
- 1 box gluten free penne
- ¼ pound pancetta, finely diced
- 4 big cloves of minced garlic
- 1 teaspoon red pepper flakes
- 2 teaspoons freshly ground black pepper
- ¼ cup fresh lemon juice
- ½ cups parmesan cheese, plus more for serving
- 1 box arugula
Instructions
1. Bring a large pot of heavily salted water to a boil and cook the penne al dente. Reserve 1 cup of the pasta water before draining and set pasta aside.
2. While your pasta is cooking, cook the pancetta in a large skillet over medium high until brown and crispy, 7 to 9 minutes. Add the garlic, red pepper flakes, and black pepper, stirring until fragrant, 1 minute.
3. Add the lemon juice, then add the pasta and toss to coat.
4. Add the parmesan and toss again.
5. Add the reserved pasta water a few tablespoons at a time to help the cheese melt and stick to the pasta.
6. Add the arugula and toss until it welts, 1 minute.
Season to taste with salt, lots of black pepper, and a heaping mound of more cheese
