Spaghetti with Lemon Garlic and Pecorino

Ingredients

• Two 8-ounce pieces Pecorino-Romano, such as Locatelli
• 1 head garlic, broken down into cloves and peeled
• Kosher salt
• 1 pound spaghetti
• 1/2 stick unsalted butter
• 1/4 teaspoon red chile flakes
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh Italian parsley
• 2 cups baby arugula
• Extra-virgin olive oil, for finishing
• One 4-ounce piece burrata

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