Spaghetti with Pancetta and Chickpeas

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.
  2. 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.
  3. 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.
  4. 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.