Bring a large pot of salted water to boil over high heat. Add the pasta and cook, stirring occasionally, according to package instructions. Drain pasta and reserve 1 cup of the pasta water.

While the pasta cooks, in a large skillet, over medium high heat, saute the pancetta until golden and crisp, about 5-6 minutes. Transfer to a paper towel-lined plate to absorb the excess grease. Remove all but one tablespoon of the pancetta grease from the skillet and lower the heat to medium. Then, add the ricotta, heavy cream, lemon juice and zest, salt and pepper and whisk until smooth. Cook, stirring constantly, until thickened, 8 minutes. Remove from heat and stir in the parmesan cheese.

Add the cooked farfalle and arugula to the sauce and toss to incorporate, adding pasta water if necessary. Top with the cooked pancetta and serve.