1 pound creste del gallo pasta or other curved pasta shape
2 tablespoons extra virgin olive oil
1/3 pound pancetta, diced
1½ teaspoons freshly ground black pepper
2 cups freshly grated Parmesan cheese
1 cup freshly grated pecorino cheese
2 tablespoons butter at room temperature
3 cups packed baby arugula, roughly chopped
prep
Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time).
Drain well, reserving 1½ cups of pasta water. Meanwhile, heat a large straight sided skillet over medium heat. Add the olive oil and pancetta. Cook stirring often with a wooden spoon until the pancetta is crisp, about 10 minutes.
Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and scrape up all the bits that are sticking to the bottom. Add the pasta and sprinkle with the Parmesan cheese.
Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and the butter and stir to combine, creating a light creamy cheese sauce.
Add the arugula and cook until wilted. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.