Spaghetti with Pancetta and Chickpeas Recipe

Name: Spaghetti with Pancetta and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces spaghetti; 3 ounces pancetta, diced; 1/4 cup extra-virgin olive oil, plus more for drizzling; 5 cloves garlic, thinly sliced; 1 red jalapeno pepper, seeded and thinly sliced; 1 15 -ounce can chickpeas, drained and rinsed; 1 bunch parsley, roughly chopped (about 1 cup loosely packed); Freshly ground pepper; 1/2 cup grated parmesan or grana padano cheese (about 2 ounces), plus more for topping

Servings: persons

Kosher salt
12 ounces spaghetti
3 ounces pancetta, diced
1/4 cup extra-virgin olive oil, plus more for drizzling
5 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 15 -ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped (about 1 cup loosely packed)
Freshly ground pepper
1/2 cup grated parmesan or grana padano cheese (about 2 ounces), plus more for topping

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs.
3
Reserve 1 cup cooking water, then drain the pasta.
4
Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes.
5
Remove with a slotted spoon and drain on paper towels.
6
Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute.
7
Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes.
8
Stir in the parsley and season with salt and pepper.
9
Add the pasta, pancetta and parmesan to the skillet along with the reserved cooking water; toss to combine.
10
Season with salt and pepper.
11
Divide among bowls, drizzle with more olive oil and top with more parmesan.
12
Per serving: Calories 743; Fat 33 g (Saturated 10 g); Cholesterol 42 mg; Sodium 370 mg; Carbohydrate 83 g; Fiber 8 g; Protein 27 g
13
Photograph by Antonis Achilleos

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: Kosher salt, 12 ounces spaghetti, 3 ounces pancetta, diced, 1/4 cup extra-virgin olive oil, plus more for drizzling, and more.

Yes, Spaghetti with Pancetta and Chickpeas falls under the Pasta & Noodles 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.

Spaghetti with Pancetta and Chickpeas

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