Pasta With Escarole

Total Time:
35 min
23 min
12 min

4 servings

  • Kosher salt
  • 12 ounces gemelli, fusilli or spaghetti
  • 1 head escarole, roughly chopped
  • 1 tablespoon pine nuts
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons breadcrumbs
  • Freshly ground pepper
  • 1/4 pound pancetta, cut into thin strips
  • 2 cloves garlic, thinly sliced
  • 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
  • 2 tablespoons grated parmesan cheese
  • Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

  • Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

  • Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.

  • Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

  • Per serving: Calories 568; Fat 23 g (Saturated 6 g); Cholesterol 20 mg; Sodium 140 mg; Carbohydrate 71 g; Fiber 3 g; Protein 21 g

  • Photograph by Antonis Achilleos

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