Spicing things up around here, with a fun recipe from Giada De Laurentiis. We made her Cacio e pepe with pancetta and arugula. This was actually our first time having Cacio e pepe. We truly have been missing out. It was creamy, savory and so so delicious. We did use less cheese than it called for in the recipe, but still came out incredibly creamy. All ingredients used are from Trader Joe’s. So if you have one near you, get the goods & make this pasta. You won’t regret it.

Ingredients:

1 package of Organic Gigli pasta or other curved pasta shape

2 tbsp olive oil

1 package of Citterio Cubetti Pancetta

1 1/2 tsp freshly ground black pepper

2 cups freshly grated Parmesan cheese (I used 1 cup)

1 cup freshly grated Pecorino cheese

2 tbsp butter at room temperature

3 cups packed chopped arugula

Instructions:

Bring a large pot of salted water to a boil

Cook your pasta of choice al dente

Drain pasta, but keep 1 1/2 cups of pasta water to the side

In a large skillet on med high heat, add olive oil & pancetta

Stir & cook until pancetta starts crisping up

Then add pepper & keep stirring until it becomes fragrant

Add 1/2 cup of pasta water to scrape up any pepper that is sticking to pan

Add the drained pasta & turn down heat to medium

Add 1/2 cup of pasta water & stir in parmesan cheese

Add butter & stir in pecorino cheese

Add the rest of pasta water & keep stirring until cheese is melted/creamy

Then add in arugula & stir

Turn down heat to low & simmer for 1-2 minutes to cook the arugula

Top with more pepper & cheese (optional)

Enjoy!