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TO DRINK: Sauvignon Blanc
1/4 cup extra-virgin olive oil5 ounces pancetta, diced1 garlic clove, minced1/2 cup heavy cream8 ounces fresh goat cheese1/4 cup snipped fresh chives1/4 teaspoon red pepper flakesSalt and freshly ground black pepper12 ounces linguine pasta1 1/4 cups grated Parmigiano Reggiano cheese4 cups arugula, stems removed and very coarsely chopped
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.
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