Ingredients

• Kosher salt
• 12 ounces dried spaghetti
• ¼ pound pancetta or bacon, finely diced (about ¾ cup)
• ¼ cup extra-virgin olive oil
• 3 Tbsps minced garlic (about 4 big cloves)
• 1 tsp red pepper flakes, plus more to taste
• 2 tsps freshly ground black pepper, plus more to taste
• ¼ cup fresh lemon juice
• 1½ cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 3 cups baby arugula

Directions

1. In a large pot of heavily salted boiling water, cook the spaghetti to al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. In a large skillet, cook the pancetta over medium-high heat until crisp, 7-9 minutes.
3. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
4. Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat.
5. Add the Parmigiano and toss, adding pasta water, a little at a time, to help the cheese coat the pasta.
6. 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.
7. Sprinkle additional Parmigiano on top and serve.