While we were in Milan a couple weeks ago we popped into this adorable little drogheria ('grocery' in Italian) called Radrizzani. They have tons of cool gourmet food stuffs, a baller wine selection and cool artisanal soaps and toiletries. I happened upon the cutest ‘foglie d’ulivo’ or ‘olive leaf’ pasta. I was searching for the perfect recipe to cook it with and finally decided to go with Chrissy Teigan’s Lemony Arugula Cacio e Pepe. I made it exactly as she told me to only subbing out the spaghetti for the olive leaf pasta. It was absolutely DIVINE and made the most perfect early summer dinner. Add a glass of nice cold white wine to the mix and and it's a one way ticket to blissville. Promise.
- 12 oz dried spaghetti
- 1/4 lb pancetta or bacon finely diced
- 1/4 cup extra-virgin olive oil
- 3 T minced garlic
- 1 t red pepper flakes
- 2 t black pepper
- 1/4 cup fresh lemon juice
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 3 cups baby arugula
Cook spaghetti according to package in heavily salted water. Reserve 1 cup of pasta water and drain.
In large skillet, cook the pancetta over med-high heat until crisped, 7-9 min. Add Della Pace olive oil, garlic, red pepper flakes and pepper and cook for 1 minute.
Add the lemon juice to skillet then add the drained pasta and toss to coat. Add the parm and toss, add the pasta water a couple tablespoons at a time so the cheese coats the pasta. Add the arugula and toss until it wilts. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more parm.