📖 Instructions

1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions, until al dente. Don't forget to taste test; it's important!
2. While the pasta is cooking, prepare the prosciutto. In a large skillet over medium heat, cook the prosciutto until crispy. Remove from the skillet with tongs and set aside on a paper towel-lined plate to drain any excess fat. Leave some of the rendered fat in the pan – it adds amazing flavor!
3. Once the pasta is cooked, drain it in a colander and immediately add it to the skillet with the prosciutto fat. Toss to coat the pasta evenly.
4. Add the arugula to the skillet and toss it with the pasta and prosciutto fat. The heat from the pasta will wilt the arugula beautifully; this should only take a minute or two.
5. Remove the skillet from the heat. Add the crispy prosciutto to the pasta and arugula mixture. Toss gently to combine.
6. Serve immediately, topped with freshly grated Parmesan cheese and a drizzle of olive oil. A crack of freshly ground black pepper never hurts either. Enjoy!