|Pasta with Arugula Pancetta Recipe|
500 grams spaghetti or linguine noodles
¼ cup extra virgin olive oil
1 large head garlic, coarsely chopped
½ cup diced pancetta, cut into ½ inch pieces
1 cup fresh cream or heavy cream
1 tablespoon finely chopped lemon zest
Juice of 1 lemon
1 bunch fresh arugula leaves salt and pepper, to taste shaved parmesan cheese
- Cook noodles in a large stockpot (any noodles of you choice will also do) according to package directions. Drain noodles and return to pot. Cover pot to keep warm.
- In a saucepan, heat oil and sauté garlic. Add pancetta, cream, lemon zest and juice.
- Wash, dry and cut the arugula into halves. Add to pan and cook until the arugula leaves are wilted. Season with salt and pepper
- In the pasta pot, toss the hot pasta and the pasta sauce to combine. Top with shaved Parmesan cheese and serve hot.