Cacio Pepe w/ Arugula & Bacon

Twist on the classic! This version with arugula and BACON. Super easy, you gotta try it. Guarantee a good meal or your money back. Nothing against the original and classic Cacio Pepe - it’s delicious. BUT…I recommend giving this version a shot.

Ingredients:

• Standard pack of spaghetti (generally around 12oz)

• 1/2 pound of bacon (generally half the strips in a standard pack), finely diced

• 1/4 cup olive oil

• 4 garlic cloves, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon black pepper

• 1/4 cup fresh lemon juice

• 1 and a half cups grated parm, plus more for serving

• 3 cups baby arugula

1. In a large pot of salted boiling water, cook the spaghetti al dente according to package directions. Reserve 1 cup of the pasta water, then drain pasta and set aside.

2. In a large skillet, cook the bacon over medium high heat until nice and crispy, about 5 minutes. Add the olive oil, garlic, red pepper flakes and black pepper and cook for about a minute longer.

3. Add the lemon juice to the skillet and then toss in the pasta and mix all around until well combined. Add the parm and reserved pasta water, and continue mixing around.

4. Add in the arugula and mix around until wilted - about a minute. Season to taste with more salt, black pepper, red pepper flakes or parm.