+ 1 lb. Spaghetti

+ Juice of 3 Lemons

+ 1/2 Cup of Diced Pancetta

+ 3 Cups of Arugula

+ 1 1/2 Cups of Freshly Grated Parmesan

+ Parmesan Romano Blend for Garnish

+ 4 – 5 Cloves of Minced or Pressed Garlic

+ 1/4 – 1/2 Cup of Extra Virgin Olive Oil

+ 2 Tbsp. of Butter

+ 2 Tsp. of Freshly Ground Black Pepper (plus more for garnish)

+ 1 Tsp. of Red Pepper Flakes (plus more for garnish)

+ 1 1/2 Cups of Pasta Water (I usually use less than this but it’s better to reserve extra)

+ Salt