For the love of pasta. I’ve been dreaming of all the pasta lately. Creamy, delicious & cozy pasta that warms my soul. I’ve actually never had Cacio e Pepe, but have wanted to try for a long time. I know. I’ve truly been missing out! Since I never had it before, I wanted to make it the right way. This is where the talented Giada De Laurentiis comes in. She posted her recipe of Cacio e Pepe with arugula & pancetta. I love pancetta. I knew this was the recipe for me. It was easy to make, beautiful & absolutely divine. I am in love with this pasta & want to tell the whole world about it! The only change I made here, was using less cheese. It still came out creamy & delightful. 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!