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Spaghetti with Pancetta, Escarole and Garlic Chips

4.3(26)

by Rachael Ray·published 2016-11-18

ItalianMain Dish

Servings

4 servings

Total time

—

Calories / serving

579 kcal

Ingredients (12)

serves

1/2 pound dried spaghettispaghetti
Saltsalt
3 tablespoons extra-virgin olive oilolive-oil
1/4 pound thickly sliced pancetta, choppedpancetta
6 to 8 cloves garlic, thinly slicedgarlic
1 teaspoon crushed red pepper flakesred-pepper-flakes
2 large heads escarole, washed and drained, roughly chopped
3/4 cup chicken stock or broth, eyeball itchicken
1 lemon, zested and juicedlemon
Freshly ground black pepperpepper
3 tablespoons butterbutter
1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at tableparmesan

Instructions (3 steps)

01Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
02While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.

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