Cacho e Pepe pasta with pancetta and arugula

Ingredients:

• 450 g of pasta in the form of cockscombs or other short pasta
• 2 tbsp. l. olive oil
• 150 g pancetta, diced
• 1.5 tsp coarsely ground black pepper
• 2 cups finely grated Parmesan, plus extra (optional) for garnish
• 1 tbsp. grated pecorino cheese
• 30 g butter, room temperature
• 3 cups arugula, coarsely chopped

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than package directions (about 8 minutes). Drain in a colander, reserving 1.5 cups of the pasta cooking water.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Cook, stirring frequently with a wooden spoon, until the bacon is crisp, about 10 minutes. Add the peppers and cook, stirring frequently, for about a minute or until fragrant. Pour in 1/2 cup of the reserved pasta cooking water and scrape up any browned bits.
3. Add the pasta and sprinkle with Parmesan cheese. Add another 1/2 cup of reserved cooking water and stir to coat the pasta. Add the pecorino and butter. Stir to combine and create a light, creamy cheese sauce.
4. Add the arugula and cook until wilted. Add some of the reserved pasta cooking water if needed to maintain a light sauce consistency. Serve with additional grated Parmesan cheese, if desired.