This is a fun, easy adaptable recipe inspired by our time in Italy. The key is to use just a few ingredients and make sure that they are fresh and full of flavor.

We chose Pancetta bacon because it’s easy to find and inexpensive in Italy, but crumbled bacon would work too. Pecorino cheese is preferred in Rome, because sheep’s milk products are plentiful and preferred here. But you can substitute Parmesan, depending on availability and your preference.

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The arugula adds a nice bite to the dish and stands up well to the salty bacon and strong briny flavor of the cheese. Like most dishes in Italy, wonderful ingredients done simply make the best meals.

Here are a few additional Italian inspired recipes you might enjoy:

Penne with Arugula, Toasted Hazelnuts and Parmesan

Tagliatelle All’ Arancia

Saltimbocca alla Romana

Tuscan Vegetable Soup – Acquacotta

Yield: 4 Servings

Spaghetti with Pancetta, Pecorino and Arugula

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Spaghetti tossed with crispy pancetta bacon, Pecorino Cheese and Spicy Arugula

Ingredients

• Approximately 2 cups spaghetti, cooked al dente
• 2 - 3 oz cubed Pancetta bacon
• 3 cloves garlic - chopped
• 1 cup arugula lettuce - roughly chopped
• 1/4 cup of shaved pecorino cheese (or parmesan)
• 3 T olive oil
• salt, pepper and red pepper flakes to taste.

Instructions

1. Add the Pancetta to a lightly oiled pan and cook over medium heat for approximately 5 minutes until it begins to brown. Note: At this point you can decide to drain the grease from the cooked pancetta and substitute olive oil if you want a dish lower in saturated fat.
2. Add garlic and cook until slightly browned. It should look like this.
3. Crispy Pancetta bacon with browned garlic.
4. Be careful not to burn the garlic as it will add a bitter flavor to the dish.
5. Add in 2 T of olive oil and continue to sauté for 1 -2 minutes.
6. Add the pasta to the pan along with most of the arugula with a pinch of salt, pepper and red pepper flakes and toss.
7. Toss with the cheese and arugula.

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