Linguine with Goat Cheese and Arugula
TO DRINK: Sauvignon Blanc
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, place in a bowl, and let cool. Add the garlic, heavy cream, goat cheese, chives, and red pepper flakes and mash together. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 7 to 9 minutes. Drain the pasta, reserving 2 tablespoons of pasta water. Toss the hot pasta, pasta water, and half the Parmigiano with the goat cheese mixture. Coat the pasta well with the sauce. Add the arugula and toss together. Place on a platter, garnish with the remaining half of the Parmigiano, and serve immediately.
1/4 cup extra-virgin olive oil
5 ounces pancetta, diced
1 garlic clove, minced
1/2 cup heavy cream
8 ounces fresh goat cheese
1/4 cup snipped fresh chives
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
12 ounces linguine pasta
1 1/4 cups grated Parmigiano Reggiano cheese
4 cups arugula, stems removed and very coarsely chopped