Gramigna with Spinach, Chickpeas, and Bacon Recipe

Name: Gramigna with Spinach, Chickpeas, and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon coarse sea salt or kosher salt, plus 1 tablespoon for the pasta pot; 3 to 6 tablespoons extra-virgin olive oil, plus more for finishing; 6 garlic cloves, peeled and sliced; 4 ounces pancetta or bacon, cut in matchstick strips; 1/2 teaspoon peperoncino flakes, or to taste; 1 1/2 cups cooked chickpeas, or 1-pound can ceci, drained and rinsed; 3 cups tender spinach leaves, rinsed and trimmed; 1 pound gramigna pasta; 1 cup freshly grated authentic Italian pecorino; A heavy-bottomed skillet or saute pan, 12-inch diameter or larger

Servings: persons

1/4 teaspoon coarse sea salt or kosher salt, plus 1 tablespoon for the pasta pot
3 to 6 tablespoons extra-virgin olive oil, plus more for finishing
6 garlic cloves, peeled and sliced
4 ounces pancetta or bacon, cut in matchstick strips
1/2 teaspoon peperoncino flakes, or to taste
1 1/2 cups cooked chickpeas, or 1-pound can ceci, drained and rinsed
3 cups tender spinach leaves, rinsed and trimmed
1 pound gramigna pasta
1 cup freshly grated authentic Italian pecorino
A heavy-bottomed skillet or saute pan, 12-inch diameter or larger

1
Start heating 6 quarts of water with 1 tablespoon of salt in a large pot.
2
(If it comes to a rolling boil while you are cooking the dressing, you can drop in the gramigna to cook at the same time or wait until youve added the spinach, as described below.)
3
Pour 3 tablespoons olive oil into the skillet, and set over medium-high heat.
4
Strew the garlic slices in the oil, and cook for a couple of minutes, stirring.
5
Scatter the pancetta or bacon strips in the pan, stir, and cook for 3 minutes or so, to render their fat.
6
(If the pork is very lean and releases little fat, add more olive oil to the skillet.)
7
Sprinkle in the peperoncino.
8
When the pancetta is sizzling, dump in the chickpeas.
9
Stir and toss them for a minute or so, then scatter the spinach leaves on top.
10
Turn and toss as the leaves wilt in the heat.
11
Season with 1/4 teaspoon salt; ladle about 1/2 cup of boiling pasta water into the pan, and simmer the beans and greens for a couple of minutes.
12
If the gramigna are not already cooking, turn off the heat and cover the skillet to keep the dressing hot until the pasta is ready.
13
Boil the gramigna until al dente, lift the pasta from the pot, drain briefly, and drop into the skillet of ceci and spinach, which should be simmering.
14
Toss together for a minute or two, or longer if necessary, until the gramigna are amalgamated with the dressing.
15
If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
16
If theres too much liquid, reduce by tossing rapidly over high heat.
17
Take the skillet off the heat, toss the pecorino in, and drizzle a final flourish of olive oil over the gramigna.
18
Serve right away.

1590

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 teaspoon coarse sea salt or kosher salt, plus 1 tablespoon for the pasta pot, 3 to 6 tablespoons extra-virgin olive oil, plus more for finishing, 6 garlic cloves, peeled and sliced, 4 ounces pancetta or bacon, cut in matchstick strips, and more.

Yes, Gramigna with Spinach, Chickpeas, and Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gramigna with Spinach, Chickpeas, and Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions