Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces
guanciale (may substitute bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1
pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch arugula, chopped