Sharing a quick recipe favorite from Chrissy Tiegen!
When Chrissy Teigen released her cookbook, Cravings, I was more than interested and had my copy purchased on pre-order. The cookbook has the sense of humor you’d expect from Chrissy, and is visually very enticing. I’ve made several of the recipes, some are keepers, some need tweaking. One recipe that I ended up trying once earlier this year in the depths of the Chicago Winter freeze was her Lemony Arugula Spaghetti Cacio e Pepe. It. Is. Amazing. We have made it so frequently we started calling it our ‘pantry pasta.’ We try to keep all of the ingredients on-hand which generally is easy, given the freshest ones required; garlic, lemon, pancetta, arugula have a relatively long shelf life and are staples in our kitchen.
I’m actually not a huge fan of arugula so I sub baby kale or spinach. Ben would prefer I skip the greens all together, and pile on more parm and pancetta. I really don’t make any other substitutions and have the recipe memorized more or less, so sometimes I just add a little more red pepper and/or garlic. And I am a bit of a pasta snob, De Cecco is my favorite! Give this recipe a whirl and let me know what you think! email@example.com
Chrissy Tiegen’s Lemony Arugula Spaghetti Cacio E Pepé
- Kosher salt
- 12 ounces dried spaghetti
- 1/4 pound (about 3/4 cup) pancetta or bacon, finely diced
- 1/4 cup extra-virgin olive oil
- 3 tablespoons (about 4 big cloves) minced garlic
- 1 teaspoon red pepper flakes, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup fresh lemon juice
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 3 cups baby arugula
- In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
- Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
- Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.