Linguine with Bitter Greens and Pancetta

1. 1

   Fill a stockpot with 6 quarts of water, cover and bring to a boil.

2. 2

   In a large skillet, combine the olive oil, garlic, pancetta and red pepper and cook over high heat until the garlic is golden.

3. 3

   Add the chicken stock and bring to a boil.

4. 4

   Lower the heat to moderately high and boil gently until the liquid is reduced by half, about 6 minutes.

5. 5

   Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the linguine.

6. 6

   Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until barely al dente.

7. 7

   Drain the linguine, reserving 1/4 cup of the pasta water.

8. 8

   Add the linguine to the skillet and cook over moderate heat, tossing occasionally, until al dente.

9. 9

   Add the reserved pasta water, 1 tablespoon at a time, if the linguine seems dry.

10. 10

    Fold in the arugula, transfer to a bowl and sprinkle with the Parmigiano.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.