Linguine with Bitter Greens and Pancetta

I can't believe there isn't a review of this recipe in all the years since it was published. This (and most of the recipes from this article) have created many a happy night in my home.

Over the years I have made some modifications to suit the idiosyncrasies of my family: start with the pancetta in olive oil alone, then when crispy remove it from the pan. Slice the garlic as thin as possible rather than mince, and put it in the pan next, just until slightly colored, then add the chicken broth so it cooks up soft and sweet (also for my husband). I use a dollop of Calabrian chili paste instead of red pepper flakes (for me). We usually have this as a one-dish meal, so I pump up the pancetta (for him) and arugula (for me).

But for this time investment it is outstanding as written, particularly if you have good chicken stock. If you are using a canned broth, I would up the amount and let it reduce more or add a parmesan rind.