Chef skill level: intermediate. (Stove, boiling water, chopping)

Can easily be modified for a novice chef.

Ingredients:

• Salt (to salt your pasta water)
• 1 box  of penne pasta 
• 2 tablespoons of olive oil (twice around the pan)
• 5 thick slices of pancetta OR thick cut bacon, diced
• 1 small onion, chopped
• 4 large garlic cloves, finely chopped
• black pepper
• 1 teaspoon red pepper flakes
• 1 lemon
• 1 orange
• 1/2 to 3/4 cup chicken stock
• 1 cup fresh basil (about 20 leaves)
• 4 cups arugula (one bag)
• 1 cup ricotta cheese
• 1 cup parmesan 
• Head’s up! You need to save 1 cup of your pasta water

Directions:

1. Wash your hands!
2. Place a large pot of water over high heat and bring to a boil
3. Coarsely chop or tear your basil and arugula
4. Salt the water liberally, add the pasta and cook according to the container
5. Carefully take out one cup of the pasta water and put it to the side. It will be VERY Hot!
6. Drain the pasta, put to the side
7. Use the same pot, turn stove down to med/low or low
8. Add the olive oil and pancetta or bacon to the pot, cook until crispy
9. Add the onions and garlic and season with salt, pepper, and red pepper flakes
10. Zest the lemon and orange right into the pan
11. Add juice from lemon and orange into the pan
12. Add the chicken stock and bring to a bubble
13. Turn off the heat
14. Add pasta and pasta water back into the pot
15. Add the ricotta, parmesan, basil and arugula and mix everything together
16. Enjoy!

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