Why It's Okay to Eat Carbs Like Chrissy Teigen
Disclaimer: This is an old blog post prior to me becoming vegetarian then vegan. I decided to keep it on the blog because it’s a great receipe minus the use of meat and cheese. I’m sure you can find mealess alternatives to recreate this.
Today, we're going to talk about why Chrissy Teigen's Lemony Arugula Spaghetti Cacio e Pepe is worth every single calorie and more.
Ever wonder how a supermodel can eat whatever she wants, and still look fab while posing for the cover of Sports Illustrated? Well, yeah, me too! As a fan of Chrissy Teigen, I was initially drawn to her sharp-shooting who gives a fuk tweets and Instagram posts highlighting her crazy sense of humor, but also love of food. After following her blog, So Delushious! for quite some time, I like many others, was thrilled when her first cookbook, Cravings, hit bookstores. (FYI - She's working on a sophomore book too!)
Flipping through her book, I'm part hungry but also amazed at how many of the recipes look so dang good. Gotta be honest, I'm slightly intimidated but yeah, that comes with cooking. Ultimately, I landed on Teigen’s Lemony Arugula Spaghetti Cacio e Pepe. Carbs, bacon and cheese.
Now let me mention a few things, this is a really really good pasta dish. The recipe calls for either pancetta or bacon, but I personally recommend the latter. Why? when you render bacon, the fat compliments the pasta by coating it causing for the best fork to mouth experience. Also, there's chili flakes and fresh black pepper in this. For those of you who love spicy food, good for you. Don't add more than the recipe calls for. You'll likely take away the perfect combination of lemon, smoked bacon and spice.
I’d totally make this every single day, but that’s soooooooo not going to happen. In the meantime, I’ll just salivate until next time.
Comment below to let me know if you decide to give the recipe a try and what you think. Enjoy!
12 ounces dried spaghetti
1/4 pound pancetta or bacon finely diced (about 3/4 cup)
14 cup extra-virgin olive oil
3 tablespoons minced garlic (about 4 big cloves)
1 teaspoon red pepper flakes, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula
In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta.
Meanwhile, in a large skillet, cook the pancetta (or bacon) over medium-high heat until crisped - 7 to 9 minutes. Add the olive oil, then the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute. Note: If the heat is too high, the oil will fry your garlic resulting in a crispy burnt taste. Trust me, it does not taste good!
Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parmigiano-Reggiano and toss, adding the pasta water, a couple of tablespoons at a time to help the cheese coat the pasta.
Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, black pepper and red pepper flakes. Serve with more Parm.
Serves: 4 Prep Time: 10 minutes Total Time: 25 minutes