|1 tbsp olive oil||12 oz (350 g) dried spaghetti|
|1 onion, finely chopped||5-7 oz (200 g) wild arugula (rocket)|
|1 red hot chile pepper, seeded and finely chopped||freshly grated Parmesan cheese, for serving|
|8 oz (225 g) pancetta, cut into small dice||sea salt and freshly ground black pepper|
|2 garlic cloves, finely chopped|
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Add the chile and cook for a few minutes more.
Add the pancetta and cook for 5 minutes, until crisp and golden. Stir in the garlic and cook for a few seconds.
Meanwhile, cook the pasta as the package directs. Drain, reserving a bit of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the pancetta mixture and arugula, and toss again. Sprinkle with Parmesan and serve.
Don't add the arugula leaves until the very last minute, or the leaves will begin to cook and lose their precious peppery flavor.
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