Spaghetti with Chickpeas & Pancetta

You'll need to prepare boiling water, salted, and drop in your spaghetti, while arranging the other ingredients.  When you drain, reserve a cup of the pasta water.

In a skillet, fry up 3-4 oz diced pancetta until crispy, then drain on paper towels.  Meanwhile, slice five garlic cloves thinly, and one seeded jalapeno pepper.  After the pancetta is removed, add 1/4 cup olive oil, and the garlic and pepper - fry about one minute - then add one can of drained, rinsed chickpeas.  Fry about 4 minutes, smashing lightly the chickpeas with back of a spoon.  Stir in one cup loosely packed chopped parsley.  Salt and pepper.

Add in the drained pasta, and 1/2 cup shredded Parmesan cheese, tossing to combine and more S&P if necessary, and add the pasta water as needed.  Arrange the mixture in your serving dish,  drizzle with a bit of olive oil, and top with a little more Parm.

Your meal is done!