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Heat a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions.
In the meantime, add the diced pancetta to a hot skillet. Cook on medium high for about five minutes, until darkened and crispy. Using a slotted spoon, transfer the pancetta to a small bowl and set aside.
Using a sieve, transfer the cooked pasta straight into the hot oil and let it sizzle a second. Ladle in about one cup of the pasta water, along with the arugula, letting it wilt in stages. Season with a good pinch of salt and stir to combine.
Off the heat, add the juice from half the lemon (or the whole thing!), the reserved crispy pancetta, toasted pine nuts and parmesan cheese. A crack of black pepper? Perfection.
Serves four.