Ingredients

4 servings

　　Salt

　　1/2 pound spaghetti, fresh or dried, your choice

　　3 tablespoons extra-virgin olive oil (EVOO)

　　1/4 pound thickly sliced pancetta, chopped

　　6 to 8 garlic cloves, thinly sliced

　　1 teaspoon crushed hot red pepper flakes

　　2 large heads escarole, washed and drained, coarsely chopped

　　3/4 cup chicken stock or broth (eyeball it)

　　Zest and juice of 1 lemon

　　Freshly ground black pepper

　　3 tablespoons butter

　　1/3 cup grated Parmigiano-Reggiano (a couple handfuls), plus some to pass

　　

Step 1

Fill 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.

　　

Step 2

While the pasta is working, heat a large skillet over medium heat with the EVOO (three times around the pan). Add the pancetta and cook until crisp, 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel and reserve. 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. Turn the heat up to medium again, add the red pepper flakes, and cook for 30 seconds. Add the escarole, tossing it into the flavored oil to wilt 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.

　　

Step 3

Drain the hot pasta well and add it to the escarole. Add the lemon zest and toss to distribute. Turn the heat off and add the butter and Parmigiano cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

　　Rachael Ray's 30-Minute Get Real Meals