Spaghetti with Pancetta, Escarole and Garlic Chips – Rachael Ray

Ingredients

• 1/2 pound dried spaghetti
• Salt
• 3 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound thickly sliced pancetta, chopped
• 6-8 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 2 large heads escarole, washed and drained, roughly chopped
• 3/4 cup chicken stock or broth, eyeball it
• 1 lemon, zested and juiced
• Freshly ground black pepper
• 3 tablespoons butter
• 1/3 cup grated Parmigiano Reggiano, a couple of handfuls, plus some to pass at table