Cacio e Pepe with Pancetta and Arugula
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 743
- Total Fat
- 38
- Saturated Fat
- 19
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 83
- Sodium
- 1172
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt
1 pound creste di gallo pasta (cockscomb-shaped) or other short pasta
2 tablespoons extra-virgin olive oil
1/3 pound pancetta, diced
1 1/2 teaspoons coarsely ground black pepper
2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving
1 cup freshly grated pecorino cheese
2 tablespoons (1/4 stick) unsalted butter, at room temperature
3 cups packed baby arugula, roughly chopped
Directions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 2 minutes less than the package directions, about 8 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the pepper and toast it, stirring often, for about a minute, or until fragrant. Add 1/2 cup of the reserved pasta water and scrape up any bits that are sticking to the bottom of the skillet.
- Add the pasta and sprinkle with the parmigiano-reggiano. Add another 1/2 cup of the reserved pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the arugula and cook until wilted. Add additional reserved pasta water as needed to maintain the light sauce consistency. Serve with more grated parmigiano-reggiano, if desired.