Lemony Arugula Spaghetti Cacio e Pepe

(from castro15’s recipe box)

Categories: Pasta


  • Kosher salt
  • 12 oz. dried spaghetti
  • 1/4 lb. pancetta, finely diced
  • 1/4 cup olive oil
  • 3 tbsp. minced garlic
  • 1 tsp red pepper flakes, plus more to taste
  • 2 tsp black pepper, plus more to taste
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups freshly grated Parmigiano-Reggiano, plus more for serving
  • 3 cups baby arugula


  1. In a large pot of heavily salted boiling water, cook the spaghetti to al dente as directed. Reserve 1 cup of the pasta water, then drain the pasta.

  2. 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.

  3. 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 tbsp. 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.

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