Recipes › Pasta › Pecos Pasta Recipe

Pecos Pasta Recipe

Recipe by Pedro M. A. Neves

Pecos Pasta is a rustic Italian-inspired dish combining peppery arugula, crispy guanciale, and sharp Pecorino Romano with al dente pasta in a light, peppery sauce. This Roman-style preparation balances bold flavors with simplicity, delivering authentic Italian comfort in every bite. The dish comes together quickly, making it perfect for weeknight dinners without sacrificing depth of flavor.

Ingredients

• 400g dried spaghetti or rigatoni (14 oz)
• 150g guanciale, diced (5.3 oz)
• 150g fresh arugula, roughly chopped (5.3 oz)
• 100g Pecorino Romano cheese, finely grated (3.5 oz)
• 2 cloves garlic, minced
• 1 tsp freshly ground black pepper (plus more to taste)
• 1/2 tsp red pepper flakes
• Sea salt to taste
• 3 tbsp reserved pasta water (45 ml)
• 2 tbsp extra virgin olive oil (30 ml)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, approximately 9-12 minutes. Reserve 3 tbsp of pasta water before draining.

2. While pasta cooks, place diced guanciale in a large skillet over medium heat. Cook for 5-6 minutes, stirring occasionally, until the fat renders and edges become crispy and golden.

3. Add minced garlic and red pepper flakes to the pan with guanciale. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.

4. Remove the skillet from heat. Add the cooked pasta directly to the pan with guanciale, tossing gently to combine.

5. Pour 3 tbsp of reserved pasta water over the pasta and guanciale mixture. Toss continuously for 1-2 minutes, allowing the starchy pasta water to create a light, silky emulsion.

6. Add the chopped fresh arugula to the pan, tossing quickly until the greens just begin to wilt, approximately 30 seconds.

7. Remove from heat. Add half of the grated Pecorino Romano and drizzle with extra virgin olive oil. Toss gently to combine.

8. Season generously with freshly ground black pepper and sea salt to taste. Divide into serving bowls immediately.

9. Top each serving with remaining Pecorino Romano and a final twist of fresh black pepper. Serve immediately while steaming hot.

Substitutions

• Replace guanciale with pancetta or speck for a milder, smokier alternative
• Substitute arugula with fresh spinach or wild rocket for a less peppery flavor profile
• Use Parmigiano-Reggiano or Grana Padano instead of Pecorino Romano for a slightly sweeter, less sharp cheese
• Replace pasta water emulsion with 2 tbsp heavy cream for a richer, creamier sauce

Tips

• Do not wash the arugula if it is pre-washed; excess moisture will dilute the sauce and reduce flavor intensity
• Reserve pasta water before draining; its starch is essential for creating the silky sauce that coats the pasta evenly
• Keep the heat under control after adding arugula; high heat will cause the greens to become too soft and lose their peppery bite
• Work quickly once pasta enters the pan; the entire assembly should take no more than 3-4 minutes to preserve texture and prevent overcooking

Pecos Pasta draws inspiration from classic Roman pasta dishes that emphasize simplicity, quality ingredients, and bold seasoning. The dish honors the Italian tradition of peppery preparations while incorporating regional ingredients like arugula and pecorino that define rustic Italian cuisine from central Italy.

You might also like

Penne All Arrabbiata Recipe

30 min · Pasta

Penne Primavera Recipe

35 min · Pasta

Penne Rustica Recipe

45 min · Pasta

Pepperoni Penne Recipe

25 min · Pasta