Chicken and Arugula Cacio e Pepe
Ingredients:
- 8 oz. bucatini or spaghetti
- 2 tsp. freshly ground black pepper, plus more for serving
- 2 tbsp. unsalted butter
- 1 c. grated Parmesan, plus more for serving
- 4 c. baby arugula
- 2 c. diced warm rotisserie chicken
Directions:
- Cook bucatini or spaghetti until al dente in salted boiling water. 1 1/4 cup cooking water should be set aside.
- Meanwhile, in a large Dutch oven over medium-high heat, sauté pepper in butter until aromatic, about 1 minute. Bring to a simmer with 3/4 cup pasta water.
- Reduce the heat to low and mix in the hot pasta and grated Parmesan, stirring constantly until the cheese melts (add more pasta water if sauce seems dry).
- Toss in the young arugula and warm rotisserie chicken until the arugula is just wilted. Serve immediately, topped with more Parmesan and black pepper if desired.
