1 pound favorite pasta shape

Kosher salt

6 ounces diced pancetta

8 ounces mascarpone

1/2 cup grated parmesan cheese, plus more for serving

Juice and zest of ½ lemon

3 cups fresh baby arugula

Freshly ground black pepper

Bring a large pot of water to a boil and liberally salt. Add the pasta and cook according to package directions to al dente.

While pasta is cooking, cook the pancetta in a large saucepan over medium-high heat, until crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and drain off all but about 2 tablespoons of the fat, reserving the removed fat.

Reserve 1 cup pasta water and drain the pasta.

To the pancetta fat in the pan, add in the mascarpone and melt over low heat. Whisk in about ½ cup of the pasta water and the parmesan cheese until smooth. Season, to taste, with salt. Add the pasta and toss to coat, adding more pasta water, as needed, to make a smooth saucy consistency.

In a separate bowl, add about 1 teaspoon of the pancetta fat and the lemon zest and juice. Add the arugula and toss well, seasoning with salt and pepper.

Plate the pasta and top with the reserved pancetta, arugula, more grated parmesan and black pepper, if desired.

Yield: 4 to 6 servings