Shrimp Cacio e Pepe


  • 12 ounces Pasta

  • 1/4 pound Panceta

  • 1/4 cup Extra Virgin Olive Oil

  • 1/2 pound Raw Shrimp

  • 2 teaspoons Black Pepper

  • 1 teaspoon Red Pepper Flakes

  • 5 cloves Garlic (minced)

  • 1/2 Lemon (Juice)

  • 2 cups Freshly Grated Parmesan

  • 3 cups Baby Arugula or Spinach


  1. Cook pasta per package instructions

    1. Save 1 cup of pasta water and set aside

  2. Place a skillet over medium-high heat

  3. Once the pan is hot, add the panceta and cook until crispy

  4. Reduce the heat to medium, add the oil, shrimp, black pepper, pepper flakes, and garlic

  5. Mix well and cook until the shrimp turn pink, then remove from the heat

  6. Add the pasta, lemon juice, Parmesan, and arugula/spinach and mix well

    1. Add a little pasta water if the mixture is too thick

  7. Eat!