Pasta With Escarole

Ingredients

• 2 tablespoons breadcrumbs 
• 1 head endive roughly chopped
• 2 cloves garlic thinly sliced
• 12 ounces gemelli 
• 4 servings kosher salt 
• 2 tablespoons olive oil extra-virgin plus more for drizzling
• 0.3 pound pancetta cut into thin strips
• 2 tablespoons parmesan cheese grated
• 4 servings pepper freshly ground
• 1 tablespoon pinenuts 
• 1  jalapeno red thinly sliced for less heat remove seeds

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

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