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1
Make garlic breadcrumbs: In a food processor, pulse bread until coarsely ground.
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2
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute. Salt to taste and remove to a small bowl.
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3
Wipe out skillet with paper towels. Heat remaining oil over medium-high heat. Add the pancetta and cook until crisp, about 8 minutes. With a slotted spoon, transfer to a small bowl.
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4
Add the onion to the pan and cook until starting to brown, 5 minutes or so. Add remaining garlic and red pepper flakes. Cook another 30 seconds.
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5
Add half the greens to the pan and toss until starting to wilt, about 2 minutes. Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full) and increase heat to high and bring to a strong boil. Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes.
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6
Stir in the beans and pancetta. and cook until heated through. Cover and remove from heat.
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7
Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Add salt to taste and the pasta. Cook stirring often, until pasta is just shy of al dente. (refer to package directions).
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8
Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine. Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes.
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9
Stir in the fontina cheese and serve immediately with garlic breadcrumbs.
