Pasta With Escarole
- 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
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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