4 oz cubes Pancetta
3 cloves Of Garlic, minced
1 bunch fresh Dandelion greens (or Arugula), cleaned and cut in half
1/3 C Extra Virgin Olive Oil
1 lb Pici Spaghetti
Zest and juice of one lemon
1 tsp red chili flakes
Your favorite grating cheese for serving
Salt and Pepper (to taste)
In a dry skillet over medium heat, add the diced pancetta. Cook until it is brown and starting to crisp. Remove from the heat and add the garlic and hot peppers to the rendered fat. Season with salt and pepper.
Cook the pasta until it is al dente. Drain, and return to the pot. In the pasta pot, combine the hot pasta, pancetta, garlic, oil, the lemon juice and zest, and the chopped greens. Cook briefly over medium heat until it is well mixed, and the arugula has wilted. Serve hot, topped with shaved Parmigiano Reggiano cheese.