1 lb. short Pasta, such as Penne

2 T. EVOO

5 ¼” slices Pancetta, finely diced

1 small Onion, chopped

4 large Garlic Cloves, grated or finely chopped

1 tsp. Red Pepper Flakes

1 Lemon

1 Orange

½ – ¾ C. Chicken Stock

1 C. fresh Basil (about 20 leaves)

4 C. Arugula Leaves

1 C. whole-milk Ricotta

1 C. grated Parmesan, plus more for passing at table

 

Bring a large pot of water to a boil. Salt liberally, add pasta, and cook al dente. Right before draining, remove and reserve about 1 C. of the pasta water. Once the water is almost ready for pasta, heal a large skillet over medium-high heat. Add EVOO and pancetta and cook until crispy, 3-4 minutes. Add onions and garlic and season with salt, pepper and red pepper flakes. Zest lemon and orange directly into the pan, and then squeeze juice from both into the pan, careful not to drop any seeds. Add chicken stock and bring to a bubble, then turn off the heat. Coarsely chop basil and arugula. Drain pasta and add it and reserved pasta liquid to the skillet. Stir in ricotta, parmesan, basil and arugula. Serve.