Cacio e Pepe with Pancetta and Arugula

LEITE'S CULINARIA
9Ingredients
40Minutes
790Calories

Ingredients

US|METRIC
  • kosher salt
  • 1 pound pasta (creste di gallo, cock’s comb shaped or other short, curly pasta)
  • 2 tablespoons extra virgin olive oil
  • 1/3 pound pancetta (cut into 1/3-inch, 8-mm chunks)
  • 1 1/2 teaspoons coarsely ground black pepper
  • 2 cups Parmigiano Reggiano (freshly grated, plus more, optional for serving)
  • 1 cup pecorino romano cheese (freshly grated)
  • 2 tablespoons unsalted butter (1 oz, at room temperature)
  • 3 cups baby arugula (packed, roughly chopped)
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    NutritionView More

    790Calories
    Sodium70% DV1670mg
    Fat54% DV35g
    Protein92% DV47g
    Carbs24% DV72g
    Fiber12% DV3g
    Calories790Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol100mg33%
    Sodium1670mg70%
    Potassium520mg15%
    Protein47g92%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A20%
    Vitamin C4%
    Calcium100%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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