Pasta wth Arugula and Pancetta it was delicious and I received much praise from my guests. This will be made again and again no doubt. 

Ingredients 

Serves 4 to 6

500 grams spaghetti or linguine

noodles

1/4 cup extra virgin olive oil

1 large head garlic, coarsely

chopped

1/2 cup diced pancetta,

cut into 1/2-inch pieces

1 cup fresh cream or heavy

cream

1 tablespoon finely chopped

lemon zest

juice of 1 lemon

1 bunch fresh arugula leaves

salt and pepper, to taste

shaved Parmesan cheese

Method 

Cook noodles in a large stockpot (any noodles of you choice will also do) according to package directions. Drain noodles and return to pot. 

Cover pot to keep warm. In a saucepan, heat oil and sauté garlic. Add pancetta. cream, lemon zest and juice.

Wash, dry, and cut the arugula into halves. Add to pan and cook until the arugula leaves are wilted.

Season with salt and pepper. In the pasta pot, toss the hot pasta and the pasta sauce to combine.

Top with shaved Parmesan cheese and serve hot.