Pasta with Pancetta and arugula
How to make pasta with pancetta and arugula recipe - Instead of Parmesan, serve with mozzarella, torn into pieces. pâtes à la pancetta et roquette
Serves 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 red hot chile pepper, seeded and finely chopped
8oz (225g) pancetta, cut into small dice
2 garlic cloves, finely chopped
12oz (350g) dried spaghetti
5–7oz (200g) wild arugula (rocket)
freshly grated Parmesan cheese, for serving
sea salt and freshly ground black pepper
Method:
1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Add the chile and cook for a few minutes more.
2 Add the pancetta and cook for 5 minutes, until crisp and golden. Stir in the garlic and cook for a few seconds.
3 Meanwhile, cook the pasta as the package directs. Drain, reserving a bit of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the pancetta mixture and arugula, and toss again. Sprinkle with Parmesan and serve.
Cook’s Notes:
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