Another fantastic recipe from Giada’s Italy cookbook is Cacio e Pepe With Pancetta and Arugula, made with pancetta, Parmigiano-Reggiano, pecorino cheese, baby arugula, and pasta. This rich and flavorful dish is perfect for a satisfying dinner and serves up to 4 people.

Recipe Ingredients

• Kosher salt
• 1 pound of creste di gallo pasta or any short pasta of your choice
• 2 tablespoons of extra-virgin olive oil
• ⅓ pound of pancetta, diced
• 1½ teaspoons of coarsely ground black pepper
• 2 cups of freshly grated Parmigiano-Reggiano cheese, plus extra for serving if you like
• 1 cup of freshly grated pecorino cheese
• 2 tablespoons (¼ stick) of unsalted butter, softened
• 3 cups of baby arugula, roughly chopped

How To Make Giada’s Cacio E Pepe With Pancetta and Arugula

1. Boil Your Pasta: Fill a large pot with salted water and bring it to a boil over high heat. Once boiling, toss in your pasta and cook for about 8 minutes, which should be 2 minutes less than the package instructions. When done, drain the pasta but make sure to save 1½ cups of that pasta water.
2. Cook the Pancetta: While your pasta is cooking, grab a large skillet and heat it over medium heat. Pour in the olive oil, then add the diced pancetta. Stir frequently for about 10 minutes until the pancetta turns crispy and golden. Toss in the coarsely ground black pepper and cook it for another minute, stirring it around until it smells toasty and fragrant.
3. Create the Sauce Base: Pour in ½ cup of the reserved pasta water into the skillet, and use your spoon to scrape up any tasty bits stuck to the bottom. Let that simmer for a moment to blend the flavors together.
4. Add Pasta and Cheese: Add the drained pasta to the skillet and sprinkle in the Parmigiano-Reggiano. Pour in another ½ cup of the reserved pasta water and stir everything well to coat the pasta evenly. Now, add the pecorino cheese and softened butter, stirring everything together until you get a creamy, smooth sauce.
5. Finish with Arugula: Throw in the chopped arugula and stir until it wilts and blends into the dish. If your sauce feels too thick, add a little more pasta water to thin it out. Serve right away, and sprinkle some extra Parmigiano-Reggiano on top if you’re feeling fancy.

Recipe Tips

• Add extra creaminess: Stir in a splash of heavy cream at the end for a richer sauce. I sometimes do this when I want to elevate the dish for a special dinner.
• Use different greens: Swap out arugula for baby spinach if you prefer a milder flavor. This is something I do when I’m serving it to someone who isn’t a fan of arugula.
• Crispier pancetta: For an extra crispy texture, cook the pancetta longer at a lower heat. I once tried this trick, and it added a nice crunch that contrasted the creamy sauce.
• Cheese alternatives: Try substituting Grana Padano for Parmigiano-Reggiano if that’s what you have on hand. The flavor will be slightly different but still delicious and cheesy.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Mezzi Rigatoni
• Giada De Laurentiis Ziti Stufati
• Giada Four-cheese Ravioli With Herb Pesto