Spaghetti with Pancetta and Chickpeas

Ingredients

• Kosher salt
• 12 ounces spaghetti
• 3 ounces pancetta
• diced
• 1/4 cup extra-virgin olive oil
• plus more for drizzling
• 5 cloves garlic
• thinly sliced
• 1 red jalapeno pepper
• seeded and thinly sliced
• 1 15 -ounce can chickpeas
• drained and rinsed
• 1 bunch parsley
• roughly chopped (about 1 cup loosely packed)
• Freshly ground pepper
• 1/2 cup grated parmesan or grana padano cheese (about 2 ounces)
• plus more for topping

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 1 cup cooking water, then drain the pasta.
4. Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes.
5. Remove with a slotted spoon and drain on paper towels.
6. Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute.
7. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes.
8. Stir in the parsley and season with salt and pepper.
9. Add the pasta, pancetta and parmesan to the skillet along with the reserved cooking water; toss to combine.
10. Season with salt and pepper.
11. Divide among bowls, drizzle with more olive oil and top with more parmesan.
12. Per serving: Calories 743; Fat 33 g (Saturated 10 g); Cholesterol 42 mg; Sodium 370 mg; Carbohydrate 83 g; Fiber 8 g; Protein 27 g
13. Photograph by Antonis Achilleos