Thursday, February 16, 2012

Pasta with arugula and pancetta

Pasta with arugula and pancetta

Arugula is a prolific and easy crop to grow. Here, its spicy leaves
are combined with salty pancetta and Parmesan to make a quick
pasta dish. Add the arugula only at the last minute.
1 tbsp extra virgin olive oil
1 onion, finely chopped
1 fresh hot red chile , seeded
and finely chopped
8oz (250g) pancetta, cut into
1⁄4in (5mm) cubes
2 garlic cloves, grated or
finely chopped
12oz (350g) dried spaghetti
7oz (200g) wild arugula leaves
sea salt and freshly ground
black pepper
Parmesan cheese, grated, to serve
Heat the oil in a large frying pan, add the onion, and
cook over low heat for 5 minutes, until softened.
Add the chile and cook for a few minutes more. Add
the pancetta and cook for 5 minutes, or until crisp and
golden, and then stir in the garlic and cook them for a
few more seconds.
Meanwhile, cook the pasta in a large pot of boiling,
salted water for 8–10 minutes, or until it is cooked but
still has a bit of bite to it. Drain, keeping back a tiny
amount of the cooking water.
Return the pasta to the pot and toss with the pancetta
mixture. Add the arugula, season to taste with salt and
freshly ground pepper and toss gently. Sprinkle with
Parmesan and serve.

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