Spaghetti with Pancetta and Chickpeas

Ingredients

• 15 ounce chickpeas drained and rinsed canned
• 5 cloves garlic thinly sliced
• 2 ounces grana padano cheese grated plus more for topping
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 3 ounces pancetta diced
• 1 cup parsley loosely packed roughly chopped
• 4 servings pepper freshly ground
• 1  jalapeno red seeded thinly sliced
• 12 ounces pasta like spaghetti 

Equipment

• bowl
• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
3. Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes.
4. Remove with a slotted spoon and drain on paper towels.
5. Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute.
6. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.
7. Add the pasta, pancetta and parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more parmesan.
8. Photograph by Antonis Achilleos