Pancetta Pasta

Ingredients 

*Kosher salt 

*12 ounces gemli, fusilli, or spagetti

*1 head of escarole, roughly chopped

*1 tablespoon pine nuts

*2 table spoons extra-virgin olive oil, plus more for drizziling

*2 tablespoons of breadcrumbs 

*Freshly ground pepper

*1/4 pound of pancetta, cut into thin strips 

*2 cloves of garlic, pressed

*1 red jalapeno pepper, thinly slissed ( remove seeds for less heat... I diden't use them this time)

*2 tablespoons grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dent, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon of olive oil, the breadcrumbs, and salt and pepper to taste; cook untilgolden, about 2 minutes. transfer the mixture to a plate. wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

Add the remaning 1 tablespoon of olive oil to the skillet, then add the garlic and jalapeno and cook until fragant, about 1 minute. Drain the pasta and escarole, reserving 1 cup of cooking water, and add to the skillet. Add half of the pancetta and toss, drizzeling in  enough pasta water to mostien. Season with salt and pepper.

Divide the pasta among bowls, top with the breabcrumbs mixture, remaning pancetta and the parmesan. Drizzle with olive oil.  

                                                                      By MJ Age 10