Angel Hair Pasta with Chile, Lemon, Pancetta, and Arugula

Makes:  4-6 servings


Panko Bread Crumbs                              2 cups

Extra-Virgin Olive Oil                               8 tablespoons

Kosher Salt and Black Pepper                         To Taste

Garlic, slivered                                3 cloves

Dried Red Pepper Flakes                              1/4 teaspoon

Pancetta, chopped, cooked                            3 slices

Lemon Zest                                      1 lemon

Angel Hair Pasta                                1 pound

Arugula                                         2 cups

Method of Preparation

Gather all ingredients and equipment

In a skillet, combine panko with 2 tablespoons of olive oil and toss to combine

Toast over medium heat, stirring until bread crumbs are golden brown, about 10 minutes

Season with salt and black pepper, then transfer to a small bowl

In the same skillet, add the remaining 6 tablespoons of olive oil over medium heat

Add the garlic and red pepper flakes and cook for 10-12 minutes to infuse the oil

Season with salt and black pepper

Stir in the lemon zest and pancetta

Bring a large pot of salted water to a boil for the angel hair pasta

Add the angel hair past and stir to separate the strands

Cook for 3 to 4 minutes

Drain the pasta well and transfer to a large bowl

Immediately add the arugula, the infused oil and the bread crumbs

Use tongs to gently toss everything together

Serve immediately