Cacio e Pepe with Lemon, Arugula & Crispy Prosciutto

1. Cook spaghetti according to package directions. Before straining, remove 1 cup of pasta water and set aside. Do not rinse the pasta.
2. In a bowl, combine the grated Pecorino Romano and Parmigiano-Reggiano with the ground black pepper. Add cold water, a little at a time, and stir until a smooth paste forms.
3. Add the cooked spaghetti to the cheese paste, drizzling with olive oil and adding some of the reserved pasta water to achieve a creamy consistency. Toss to combine.
4. Stir in the lemon juice and arugula until well combined.
5. Serve immediately, topped with more cheese and red chili flakes for an optional kick.

For Crispy Prosciutto:

1. Preheat your oven (temperature not specified, but typically 375-400°F or 190-200°C) and line a baking sheet with parchment paper.
2. Place the prosciutto slices on the prepared baking sheet.
3. Bake for about 10 minutes, watching carefully as prosciutto can burn quickly.