SPAGHETTI WITH PANCETTA AND CHICKPEAS

Spaghetti with Pancetta and Chickpeas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

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
One 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

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.
Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.
Add the pasta, pancetta and Parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more Parmesan.