Spaghetti with pancetta and chickpeas
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 743, total fat 33 G., saturated fats 10 G., proteins 27 G., carbohydrates 83 G., fiber 8 G., cholesterol 42 mg, sodium 370 mg, sugar - G.
Calories 743, total fat 33 G., saturated fats 10 G., proteins 27 G., carbohydrates 83 G., fiber 8 G., cholesterol 42 mg, sodium 370 mg, sugar - G.
The highlight of this pasta is the crispy pieces of fried smoked pancetta. Start cooking with it while the spaghetti is cooking, as the rendered fat from the pancetta makes a wonderful seasoning for the entire dish. First, sauté the garlic and jalapeño rings in the smoked fat, then add, in order, canned chickpeas, fresh herbs, cooked spaghetti, fried pancetta, and Parmesan. The pasta turns out quite savory and rich in flavor. Add more grated Parmesan before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g spaghetti
- 80 g pancetta, diced
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 5 cloves garlic, thinly sliced
- 1 red jalapeño, seeded and thinly sliced
- 1 can (425 g) canned chickpeas, rinsed
- 1 bunch parsley, coarsely chopped (about 1 cup)
- 0.5 cup grated Parmesan or Grana Padano (about 60 g) + extra for serving
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the water and discard the rest.
- Meanwhile, in a large skillet over medium-high heat, cook the pancetta, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to paper towels to remove excess fat.
- Add olive oil, garlic, and jalapeño to the skillet with the rendered pancetta fat and cook until the garlic is soft, about 1 minute. Add the chickpeas and cook, breaking them up lightly with the back of a spoon, until lightly golden, about 4 minutes. Add the parsley and season with salt and pepper to taste.
- Add the pasta, pancetta, and Parmesan to the pan along with the reserved cooking water; stir. Season with salt and pepper to taste. Divide among plates, drizzle with olive oil, and sprinkle with Parmesan.
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