Cacio e Pepe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 16 oz spaghetti
  • 4 oz pancetta, sliced into small pieces
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 tsp. red pepper flakes
  • ½ tsp. salt
  • ¾ tbsp. fresh ground pepper
  • 1 lemon, juiced
  • 1½ cups fresh Parmesan-Reggiano, grated
  • 2 cups arugula
  • 4 eggs, poached
  • cayenne and pepper for topping
Instructions
  1. Prepare spaghetti according to package directions.
  2. Poach eggs (To poach eggs I put each one in a teacup. Bring water to boil in a large pot with a little vinegar. Lower the teacup into the water until it starts to get warm, then carefully tip the teacup and pour the egg into the water. Repeat with other three eggs. Cook each egg for about 3-4 minutes to ensure they are still runny.)
  3. Add pancetta to a large skillet over medium-high heat and cook about 8 minutes until crispy.
  4. Add olive oil and garlic. Cook about 2 minutes.
  5. Add red pepper flakes, salt and pepper and cook another minute.
  6. Add lemon juice, stir.
  7. Drain pasta and add to skillet, tossing to incorporate.
  8. Turn off heat, add Parm and stir until melted.
  9. Stir in arugula until wilted.
  10. Serve on a plate, top with egg, more Parm, pepper and cayenne.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/cacio-e-pepe/