Categories: Pasta
Ingredients
- Kosher salt
- 1 lb. creste di gallo pasta (cockscomb-shaped)
- 2 tbsp olive oil
- 1/3 lb. pancetta, diced
- 1 1/2 tsp black pepper
- 2 cups freshly grated Parmigiano-Reggiano
- 1 cup freshly grated pecorino cheese
- 2 tbsp unsalted butter, at room temp
- 3 cups packed baby arugula, roughly chopped
Directions
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Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 2 minutes less than directed, about 8 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water.
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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 water and scrape up any bits that are sticking to the bottom of the skillet.
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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.