12 ounces applewood smoked bacon, cut in 1 inch pieces
1/2 cup panko breadcrumbs
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 pound perciatelli or spaghetti
1 tablespoon olive oil
1 garlic clove, minced
1 cup heavy cream
1/2 cup grated Parmegiano-Reggiano cheese
3 cups arugula, washed and dried
Heat a skillet over medium heat. Add bacon and sauté until fat is rendered and bacon is golden brown. Transfer with slotted spoon to a plate lined with a paper towel. Discard all but one tablespoon fat. Add breadcrumbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper and red pepper flakes to the skillet. Sauté until breadcrumbs are golden. Transfer to a small bowl.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to a large serving bowl.
While pasta is cooking, add one tablespoon olive oil to a clean skillet or saucepan. Add garlic and sauté 1 minute. Add cream and simmer until slightly reduced and thickened, 3-4 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper to the cream. Pour cream over pasta. Add bacon, arugula and half of the cheese. Toss to combine. Sprinkle breadcrumbs and remaining cheese over pasta and briefly toss. Serve immediately. Serves four.