• Wash and dry produce. Quarter lemon. • Heat a large dry pan over high heat. Add salami and cook, stirring occasionally, until slightly crispy, 3-5 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• Combine cream sauce base, garlic powder, and 11⁄2 cups water (3 cups for 4 servings) in same pan over high heat. Bring to a boil, then add fettuccine (gently pulling the noodles apart with your hands first). Stir to combine, then reduce heat to medium-low. Simmer uncovered, stirring frequently, until noodles are tender, 5-7 minutes. TIP: If sauce seems too thick, add splashes of water as needed. • Turn off heat. Taste and season with salt and pepper if desired.

• While pasta cooks, in a large bowl, whisk together juice from one lemon wedge, 11⁄2 TBSP olive oil, 1⁄4 tsp sugar (juice from two wedges, 3 TBSP olive oil, and 1⁄2 tsp sugar for 4 servings), a pinch of salt, and pepper. Add arugula and Parmesan; toss to combine. Taste and season with salt, pepper, and another squeeze of lemon juice if desired. • Divide pasta between shallow bowls. Top with salami and as many chili flakes as you like. Divide salad between plates. Serve with any remaining lemon wedges on the side.