Cacio e Pepe with Pancetta and Arugula


Cacio e Pepe with Pancetta and Arugula

"I love how the creste di gallo noodles have lots of nooks and crannies for the cheese and pepper sauce to get stuck in," says Giada.

Ingredients

  • Kosher salt
  • 1 pound creste di gallo pasta (cockscomb-shaped) or other short pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/3 pound pancetta, diced
  • 1 1/2 teaspoons coarsely ground black pepper
  • 2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving
  • 1 cup freshly grated pecorino cheese
  • 2 tablespoons (1/4 stick) unsalted butter, at room temperature
  • 3 cups packed baby arugula, roughly chopped
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