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1
Bring a large pot of salted water to a boil.
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2
Add the pasta and cook until just al dente, about 10 minutes.
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3
Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
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4
Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute.
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5
Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes.
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6
Transfer the mixture to a plate.
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7
Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes.
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8
Transfer to paper towels and blot dry.
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9
Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute.
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10
Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet.
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11
Add half of the pancetta and toss, drizzling in enough pasta water to moisten.
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12
Season with salt and pepper.
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13
Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan.
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14
Drizzle with olive oil.
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15
Per serving: Calories 568; Fat 23 g (Saturated 6 g); Cholesterol 20 mg; Sodium 140 mg; Carbohydrate 71 g; Fiber 3 g; Protein 21 g
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16
Photograph by Antonis Achilleos
