Pasta Rags with Arugula and Pancetta

Name: Pasta Rags with Arugula and Pancetta
Yield: Serves 4
Ingredients: 1 quart lightly packed young arugula; Kosher or sea salt and freshly ground pepper; 1 heaping cup sliced onion (1 small onion); 1 pound fresh pasta, cut into irregular shapes; ¼ cup finely shaved pecorino cheese (optional); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 4 ounces pancetta, cut into ¼-inch dice; 1 heaping cup sliced onion (1 small onion); ⅓ cup extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Originally this recipe came about because I wanted to make use of the leftover scraps of fresh pasta from making pasta shapes. Use one of the fresh pastas and simply cut them into fairly large irregular shapes.

Ingredients

⅓ cup extra-virgin olive oil
4 ounces pancetta, cut into ¼-inch dice
1 heaping

Pasta
Leftovers

Method

In a large sauté pan, heat the olive oil over medium-high heat and sauté the pancetta and onion until golden brown, about 5 minutes. Set aside and keep warm.

In a large pot of salted boiling water, cook the fresh pasta until al dente, about 3 minutes. Drain and add to the pancetta mixture. Put the pan back on medium heat and add the arugula, tossing to combine and just wilting the arugu