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Spaghetti w/ Pancetta and Chickpeas
recipe adapted from Food Network Magazine, October 2013 issue
(I used a GF Free noodle)
1/4 cup EVOO, plus more for drizzling
7 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped
1. Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
2. Cook the pancetta in a large skillet over medium-high heat, stirring occasionally until crisp, about 6 minutes. Remove and drain on paper towel.
3. Add the olive oil, garlic and jalapeƱo to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of the spoon until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.
4. Add the pasta, pancetta and parmesan to the skillet along with the pasta water and toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with parmesan cheese.