Photo Credit: Popsugar
I have been watching Chrissy Teigen post her delicious looking food to Instagram for a while now. When I found out that she was writing a cook book, I could’t wait! Especially because I was dying to try that one post with the spaghetti in a big bowel of cheese. When her cook book finally released, I had to find out if this recipe was in there and it sure was: Lemony Arugula Spaghetti Cacio e Pepe. I finally got around to trying the recipe and it was just as good as I imagined! Recipe is below.
Warning: very peppery, if you don’t like spice, calm it down on the pepper, otherwise, Bon Appetite!
Lemony Arugula Spaghetti Cacio e Pepe
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
- Kosher Salt
- 12oz dried spaghetti
- 1/4lb pancetta or bacon (finely diced)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Garlic (minced)
- 1 teaspoon red pepper flakes
- 2 teaspoons black pepper (freshly ground)
- 1/4 cup fresh lemon juice
- 1 1/2 Parmigiano-Reggiano cheese (freshly grated)
- 3 cups baby arugula
|In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.|
|Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.|
|Add the lemon juice to the skillet, then toss in the drained pasta and toss 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. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.|
Recipe Reprinted from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.