Orecchiette con Ceci

1 lb orecchiette (or conchiglie or cavatappi), cooked al dente

1/2 – 1 lb pancetta (cubed)

1 small onion, finely diced

3 cloves garlic, minced

1/2 lb escarole, dandelion greens, arugula or spinach, carefully washed

1 1/2 – 2 cups ceci beans, cooked til tender
1 – 1/2 cups cream

1/2 cup Parmigiano, grated
1/4 – 1/2 teaspoon freshly ground black pepper
red pepper flakes, to taste

fine sea salt, to taste

Parmigiano, slivers to garnish

In a dutch oven, sauté pancetta until crispy at the edges.  Drain off excess fat.  Add onion and garlic.  Stir and continue to sauté for another minute or two.  Garlic and onion should be fragrant.  Add beans, pasta, cream, Parmigiano, black pepper, and pepper flakes.  Stir gently and taste.  Add salt to taste.  Add escarole.  Gently stir in the escarole.  Stir only enough to combine and plate immediately.  Top with Parmigiano Reggiano slivers.

What are you waiting for…. Mangia, mangia!