Linguine with Bitter Greens and Pancetta


 Fast Weekday Pastas



  • 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


  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.

Suggested Pairing

Bitter greens go well with Barbera from Napa Valley or a Barbera d'Alba from Piedmont.

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