Fettuccine Milan-easy.

So many days by the time I leave work, I find myself having time for socializing (a dinner with friends, perhaps), errands (likely groceries), or cooking a nice meal that takes time. It's usually only one of the three that ends up happening...though if I'm lucky, I can squeeze in more than one. Tuesday night was one of those lucky nights. My apartment is slightly in shambles, as I've been out of town/had guests pretty much every weekend since April. But I got to run a few errands, make it to the Crystal City farmer's market (as it closes at 7pm, I haven't made it home in time since the season started up again in the spring), do a little organizing, and cook a simple, leisurely dinner.

Having time to cook doesn't necessarily mean it has to be fancy or complicated -- Tuesday's dinner was a fast but flavorful dish, leaving me plenty of time to organize and still enjoy the rest of my evening. Here's a summertime re-mix on the otherwise heavier cousin, fettuccine alfredo (the saffron makes the pasta a gorgeous golden color, too).

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Adapted from Rachael Ray.

Fettuccine Milanese with Arugula and Pancetta
1/4-1/3 lb fettuccine (for two)
1/2 c chicken stock
1 pinch saffron
4 T butter
2 c grated Parmesan
4 oz pancetta, in 1/4" cubes
two big handfuls arugula

Render pancetta over medium-low heat. When crisp and tasty, remove from heat. Be sure to taste for quality assurance :).

Boil pasta. Simmer chicken stock and add saffron; when stock comes to a boil, cover and let saffron steep.

When pasta is cooked, toss with butter until it melts. Then add the stock and melt some of the cheese; when melted, add the rest of the stock and Parmesan. Toss well.

Top with arugula and pancetta, drizzling some of the rendered oil over the top.