Ingredients
diced pancetta
a ton of garlic
a slurp of anchovy paste or a couple of chopped up anchovies
a handful of capers
a package of baby arugula a pinch of red pepper flakes (or not) a squeeze of lemon juice pasta with water clinging on
parmagiano reggiano
Preparation
saute diced pancetta in a small amount of extra virgin olive oil, add ton o’garlic, capers,pinch of red pepper flakes(or not), slurp of anchovie paste or chopped anchovies, squeeze lemon, add whole package of arugula when it is wilted add1 lb cooked pasta with water clinging on garnish with cheese enjoy
