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Lemon Arugula Spaghetti with Shiitake Bacon - Thursday August 20 5pm


Kosher salt

12 ounces dried spaghetti

Large container of shiitake mushrooms

1/4 cup extra-virgin olive oil

4 big cloves minced garlic

1 teaspoon red pepper flakes, plus more to taste

2 teaspoons freshly ground black pepper, plus more to taste

2 lemons: 1/4 cup fresh lemon juice and some zest

1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving

3 cups baby arugula


Cutting board


Pasta pot


Wooden spoon

Baking sheet



Stove top


  1. Preheat oven to 375

  2. Put big pot of salted water on stove, turn to high heat

Shiitake Bacon:

  1. Get out shiitake mushrooms, olive oil, salt, baking sheet, large bowl

  2. Remove stems of mushrooms

  3. Cut mushrooms in thin slices, add to bowl

  4. Coat mushrooms with oil and salt, add to baking sheet

  5. Put in oven. Set timer to 10 minutes


  1. Add 12 ounces of spaghetti to pot. Set timer for 8-10 min


  1. While spaghetti and shiitake bacon cooks, get out garlic, lemons, red pepper flakes, salt, black pepper, Parm, arugula, large skillet (big enough to add pasta in once cooked), tongs, wooden spoon, zester

  2. Chop 4 cloves of garlic, set aside

  3. Zest 1 lemon, set aside

  4. Juice 2 lemons, set aside

  5. Drain pasta, reserve about 1 cup of salted water from pot.

  6. In large skillet, add olive oil and cook garlic for about 1 minute.

  7. Add pinch of peppers, salt, stir

  8. Add lemon juice, then pasta. Toss to coat.

  9. Add grated Parm, toss, add pasta water just enough for cheese to coat pasta

  10. Add arugula and toss for 1 minute

Assemble: top pasta with shiitake bacon, season with salt, black pepper and Parm

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