Bread crumbs are my new favorite thing on pasta, it adds just the right amount of crunch to this creamy dish. The tart cream fraiche, lemon and arugula really make this dish a flavor party in your mouth, best of all it takes only a few minutes to prepare.
1 lb pasta
Zest of 1 lemon
Juice of 1 lemon
4 – 8 oz of arugula
8 oz cream fraiche
1 c Parmesan, grated
1/4 c breadcrumbs, toasted
Salt and pepper
Red chili pepper flakes or espelette pepper
Cook pasta according to package.
In a 12 inch skillet, cook the pancetta until crisp. Drain on paper towels. Add creme fraiche to the skillet and warm over low heat, add lemon, cheese and pasta stir to coat, cook for about 2 minutes. Stir in pancetta, arugula, salt and peppers.