Recipes Linguine with Bitter Greens and Pancetta 5.0 (1) 1 Review Fast Weekday Pastas By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons minced garlic 1 ounce pancetta, cut into 1/4 -inch dice 1/8 teaspoon crushed red pepper 1 1/2 cups chicken stock or canned low-sodium broth Kosher salt 1/2 pound imported dried thin linguine or spaghetti 1 small bunch arugula (about 5 ounces), finely shredded (about 2 cups) 3 tablespoons freshly grated Parmigiano-Reggiano cheese Directions Fill a stockpot with 6 quarts of water, cover and bring to a boil. 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. 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. 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. Suggested Pairing Bitter greens go well with Barbera from Napa Valley or a Barbera d'Alba from Piedmont. Rate it Print