Linguine with Bitter Greens and Pancetta

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Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 1/2 teaspoons minced garlic
3. 1 ounce pancetta, cut into 1/4 -inch dice
4. 1/8 teaspoon crushed red pepper
5. 1 1/2 cups chicken stock or canned low-sodium broth
6. Kosher salt
7. 1/2 pound imported dried thin linguine or spaghetti
8. 1 small bunch arugula (about 5 ounces), finely shredded (about 2 cups)
9. 3 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.
2. In a large skillet, combine the olive oil, garlic, pancetta and red pepper and cook over high heat until the garlic is golden. Add the chicken stock and bring to a boil. Lower the heat to moderately high and boil gently until the liquid is reduced by half, about 6 minutes.
3. Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the linguine. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until barely al dente. Drain the linguine, reserving 1/4 cup of the pasta water.
4. Add the linguine to the skillet and cook over moderate heat, tossing occasionally, until al dente. Add the reserved pasta water, 1 tablespoon at a time, if the linguine seems dry. Fold in the arugula, transfer to a bowl and sprinkle with the Parmigiano. Serve immediately.