1/4 cup extra-virgin olive oil
5 ounces pancetta
2 teaspoons minced garlic
1 cup heavy cream
5-6 oz. log of goat cheese with herbs, softened and cut into smaller chunks
2 tablespoons dried chives
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/4-1/2 teaspoon pepper, to taste
1 package fresh linguine, like Butoni
1 cup grated Parmesan cheese
3 cups arugula, stems removed and finely chopped

In a medium skillet, warm the olive oil over a medium heat. Add the pancetta and cook until golden, about 10 minutes. Turn off heat and let cool about 5 minutes then add the garlic, cream, goat cheese, chives and red pepper flakes to pancetta. Mix until smooth. Season to taste with the salt and pepper. Set aside.

Cook the pasta according to package instructions, adding a bit of oil to prevent sticking. Before straining take 2 tablespoons of the hot pasta water and add it to the sauce which should smooth out any leftover cheese lumps.

Drain the pasta. While still hot return it to the large pot along with half the parmesan cheese and the goat cheese sauce and mix to coat. Add the chopped arugula and mix thoroughly. Serve immediately. Garnish each plate with additional parmesan. 

Serves 4. 

Adapted from Wine Country Cooking 

(LD) 

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