Linguine with Goat Cheese and Arugula

Ingredients

• 4 tablespoons olive oil
• 5 ounces pancetta, diced
• 1 clove garlic, minced
• ½ cup heavy cream
• 8 ounces fresh goat cheese
• 4 tablespoons fresh snipped chives
• 1/4 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper
• 12 ounces linguine
• ½ cup grated Parmigiano Reggiano
• 4 cups arugula, stems removed, very coarsely chopped
• 3/4 cup grated fresh Parmigiano Reggiano

Method

1. Warm the olive oil in a large skillet over medium low heat. Add the pancetta and cook until light golden, 10 to 15 minutes. Remove the mixture from the pan and place in a bowl. Let cool. Add the garlic, heavy cream, goat cheese, chives and crushed red pepper flakes and mash together. Season to taste with salt and pepper. Set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes. Drain the pasta, reserving 2 tablespoons pasta water. Toss the hot pasta, pasta water and half the Parmigiano with the goat cheese mixture. Immediately toss together to coat the pasta well with the sauce. Add the arugula and toss together. Place on a platter, garnish with the remaining Parmigiano and serve immediately.