Rustic Arugula Bacon Lemon Spaghetti

• 410 g dried spaghetti (standard package, but 12–16 oz also works)
• Juice of 1 large lemon (≈ 3 Tbsp / 45 mL), can increase to 1/4 cup (60 mL)
• Zest of 1 large lemon (≈ 1 tsp finely grated)
• Half to one full package of bacon (≈ 200–400 g raw)
• Up to 1/4 cup (60 mL) olive oil
• 1 full head of garlic, smashed, finely sliced or minced (≈ 25 g)
• 2 packed cups (≈ 160 g) freshly grated Parmigiano-Reggiano
• 3 packed cups (≈ 90 g) fresh baby arugula
• 2 tsp freshly cracked black pepper, and more to taste
• 1/2–1 tsp red pepper flakes

Instructions

1. 1

   Arrange bacon strips on a parchment-lined sheet. Bake at 375°F (190°C) for 14–18 minutes, flipping once halfway through. You want crisp edges and a mix of rendered fat and browned bits. Drain and measure: pour the fat into a heatproof bowl, then measure 3–4 Tbsp (45–60 mL) of clear rendered fat. Top it up with olive oil to make a total of ⅓ cup (80 mL). Total fat should not exceed ⅓ cup, as too much will make the pasta greasy. Place the bacon on a paper towel-lined plate.

2. 2

   Bring 4 L (1 gallon) of water to a rolling boil and add 1 Tbsp (15 mL) of salt. Cook the spaghetti to al dente—about 1 minute less than the box time. Reserve ¾ cup (180 mL) of hot pasta water and drain the rest.

3. 3

   In a large skillet or sauté pan, add the 5–6 Tbsp (75–90 mL) measured bacon fat and olive oil mixture over low-medium heat. Add the garlic and cook for 1–2 minutes, stirring constantly, until it's just pale golden and fragrant—not brown. Add the lemon zest, a few cracks of black pepper, and chilli flakes. This infuses the fat before emulsifying.

4. 4

   Add the drained spaghetti straight into the pan with the garlic-lemon fat and toss to coat. Add the lemon juice, then the parmesan in small handfuls, tossing between each addition until melted and lightly creamy (not clumpy). If it's too dry, add a splash of pasta water, a spoonful at a time, but I typically don't add this for this dish to keep it thick and rustic.

5. 5

   Fold in the arugula off the heat so it wilts gently. Crumble or chop the baked bacon and stir it through. Taste and adjust with salt, pepper, and more lemon if desired. Sprinkle the remaining parmesan over top and serve immediately.