Lemony Arugula Spaghetti Cacio E Pepe (Cravings- Chrissy Tiegen)

Ingredients:
Salt
12oz Dried Spaghetti
1/4 lb Pancetta or Bacon (finely diced)
1/4 EVOO
4 cloves Garlic (minced)
1 tsp Red Pepper Flakes
2 tsp Pepper
1/4 cup Fresh Lemon Juice
1 1/2 cups Parmigiano-Reggiano
3 cups Baby Arugula

Directions:

1. Boil a large pot of salted water. Reserve 1 cup of pasta water, then drain the rest.
2. In a large skillet, cook pancetta over med-high heat until crisped ~7=9 Mins.
3. Add olive oil, and then garlic, red pepper flakes, and black pepper and cook until fragrant ~1 min
4. Add the lemon juice and toss in the drained pasta and then toss to coat.
5. Add Parm and toss again adding the extra pasta water a couple tbsp. at a time.
6. Add the arugula and toss until it wilts ~1 min
7. Season to taste with salt and pepper