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Ingredients
- 12 oz. spaghetti
- 3 oz. pancetta, diced
- 1/4 c. EVOO, plus more for drizzling
- 5 cloves garlic, thinly sliced
- 1 red jalapeño pepper, seeded and thinly sliced
- 1 15 oz. can pick peas, drained and rinsed
- 1 bunch parsley, chopped (about one cup loosely packed)
- ground pepper
- 1/2 c. grated parmesan cheese, plus more for topping
Details
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
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 jalapeño to the skillet wight the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing the 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 tot he 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.
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