Penne with Fresh garlic, Pancetta & Arugula

INGREDIENTS

• 4 heads regular garlic
• 3 tablespoons extra-virgin olive oil, more for drizzling
•  Kosher salt
•  Freshly ground black pepper
• 1 pound penne rigate
• ½ pound pancetta, chopped
• 1 large pinch crushed red pepper flakes or cayenne
• 1 teaspoon freshly squeezed lemon juice, or to taste
• 2 large bunches arugula, roughly chopped (about 5 cups)
•  Grated Parmigiano-Reggiano cheese, for serving

1. Heat oven to 375 degrees.
2. Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
3. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
4. While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
5. Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
6. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.