Spaghetti with Pancetta and Arugula


Who loves pasta? I know I do, and I'm always trying to come up with new and exciting ways to enjoy it. Suppose your family is anything like mine, the more varied, the better. Most recently, I created Spaghetti with Pancetta and Arugula. This deliciously easy meal comes together by the time the pasta is al dente. Diced pancetta is sauteed in olive oil and onions caramelized. And with the addition of a little garlic, olive oil, lemon, and lots of arugula this simple meal becomes a standout. With each twirl of spaghetti, scrumptious morsels are tucked inside for the perfect bite. The salty, flavorful pancetta and spicy arugula make the perfect pair and a great twist to spaghetti. I'm so happy that everyone loved it.


Ingredients for Spaghetti with Pancetta and Arugula:


1 pound spaghetti, cooked according to package directions

reserve 1 cup of pasta water

8 ounces diced pancetta

1 large onion, diced

4 ounces arugula

5 cloves garlic, minced

3 tablespoons olive oil

1/4 teaspoon crushed red pepper

zest of 1 lemon

kosher salt

black pepper

grated parmesan for serving


Time-Saving Tip: Cook the pancetta up to an hour before using.


Let's see what we need.

We're ready to cook.


Saute the pancetta in 3 tablespoons of olive oil for 5-8 minutes. The pancetta will be slightly golden.


Add the chopped onions and continue cooking for a few minutes until the onions are soft and golden. Stir the garlic and red pepper flakes.


Transfer the drained spaghetti to a large bowl. Toss with the pancetta mixture and arugula. Add 1/2 cup or more of the reserved cooking water, season with salt and pepper, and the lemon peel. Toss and served with grated parmesan cheese.



It's ready! Spaghetti with Pancetta and Arugula is deliciously flavored, is easily prepared, and beautiful. Sounds perfect to me.


Enjoy!


Spaghetti with Pancetta and Arugula:


  • 1 pound spaghetti, cooked according to package directions

  • reserve 1 cup of pasta water

  • 8 ounces diced pancetta

  • 1 large onion, diced

  • 4 ounces arugula

  • 5 cloves garlic, minced

  • 3 tablespoons olive oil

  • 1/4 teaspoon crushed red pepper

  • zest of 1 lemon

  • kosher salt

  • black pepper

  • grated parmesan for serving

  • Saute the pancetta in 3 tablespoons of olive oil for 5-8 minutes. The pancetta will be slightly golden.

  • Add the chopped onions and continue cooking for a few minutes until the onions are soft and golden. Stir the garlic and red pepper flakes.

  • Transfer the drained spaghetti to a large bowl. Toss with the pancetta mixture and arugula. Add 1/2 cup or more of the reserved cooking water, season with salt and pepper, and the lemon peel. Toss and served with grated parmesan cheese.

  • Time-Saving Tip: Cook the pancetta up to an hour before using.

2018 Cranberry Walk