Pasta With Escarole

Ingredients

• 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

Directions

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.