Pancetta Pasta

5 from 1 vote

A quick and satisfying weeknight dish that melds the crunch of crisped pork with the peppery bite of greens, all tied together by a zesty citrus undertone.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: easy

Servings: people

Author: Marissa Stevens

Ingredients

12 ounces penne pasta or other short pasta
1 teaspoon olive oil
8 ounces diced pancetta diced small, ~1/4-inch
3 large garlic cloves minced
1/4 teaspoon crushed red pepper flakes or more
10 ounces baby arugula
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper to taste
2 ounces parmesan cheese freshly grated

Instructions

Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (firm to the bite). Drain pasta, reserving 1 cup of cooking water.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add pancetta; cook and stir until fat renders and edges begin to crisp, 8-10 minutes. With a slotted spoon, transfer browned pancetta to a clean plate (leave the rendered fat). Remove skillet from heat until pasta has finished cooking.
Once you've drained the pasta, set skillet over medium heat until hot. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Stir in arugula in a few additions, until you've added it all and it's just wilted, about 3 minutes. Add drained, cooked pasta along with 1/4 cup of reserved pasta water; cook and stir until heated through, adding more pasta water as needed if pasta seems dry.
Remove skillet from heat and stir in lemon juice; season to taste with salt and pepper. Transfer to serving bowl or platter and top with grated parmesan cheese; serve.

Video

Notes

Use any short pasta you like (fusilli, rotini, bow-tie, gemelli pasta, etc.) for this recipe.

Nutrition

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