Pasta with Escarole

A simple meal to impress.

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.

Recipe courtesy of Food Network Magazine