Spaghetti with pancetta and chickpeas

Ingredients:

• 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

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
2. 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.
3. 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.
4. 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.