Lemon Arugula Cacio e Pepe | Cooking With Chef Babs | Umami

Ingredients

• Salt
• 12 ounces of spaghetti
• 1/4 pound of diced bacon
• 1/4 cup of of extra-virgin olive oil
• 3-4 cloves of garlic, crushed or finely minced
• 1 teaspoon of crushed red pepper flakes
• 1.5 teaspoons of freshly ground black pepper
• Juice of 1 lemon
• 1 1/2 cups of freshly grated Parmigiano-Reggiano, plus more for serving
• 3 cups of baby Arugula, chopped