Smoky Fregola with Chickpeas and Crispy Pancetta

Recipe Title: Fregola with Chickpeas and Bacon

Category: Pasta Dishes
Servings: 6
Cuisine: Italian

Fregola with chickpeas and bacon is a hearty, flavorful dish perfect for any occasion. The combination of fregola—a type of Sardinian pasta—with creamy chickpeas, savory smoked bacon, and a rich tomato sauce creates a meal that’s both comforting and satisfying. This dish brings together the richness of Italian flavors, making it ideal for a family dinner or a special gathering. The preparation is simple yet full of depth, with each bite offering a satisfying balance of textures and tastes.

Ingredients

Instructions

1. Prepare the Chickpeas:
   Start by preparing the chickpeas. If you’re using dried chickpeas, soak them in cold water the night before. The next day, drain and rinse the chickpeas before boiling them in a large pot of water for about 1 to 1.5 hours, or as specified on the package. Once tender, drain and set aside. If you’re using pre-cooked chickpeas, skip this step and proceed with the recipe.

2. Chop the Aromatics:
   While the chickpeas are cooking, prepare the other ingredients. Peel and finely chop the white onion. Next, take the fresh chili pepper, slice it open, remove the seeds, and chop it finely. Lastly, peel and crush the garlic.

3. Sauté the Aromatics:
   Heat the extra virgin olive oil in a large, non-stick frying pan over medium heat. Add the chopped garlic, onion, and chili pepper to the pan. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent, and the garlic releases its fragrant aroma.

4. Prepare the Pancetta:
   While the aromatics are sautéing, take the smoked pancetta and slice it into strips. Then, cut the strips into small cubes (diced). Add the diced pancetta to the pan with the onion, garlic, and chili. Let it cook for another 3 to 4 minutes, stirring occasionally, until the pancetta crisps up and releases its flavorful oils.

5. Add the Tomato Passata:
   Once the pancetta has cooked, add the tomato passata to the pan. Stir everything together and bring the sauce to a gentle simmer. Allow it to cook for about 5 minutes, so the flavors meld together.

6. Combine the Chickpeas:
   Add the cooked or pre-cooked chickpeas to the pan with the tomato sauce. Stir to combine, and let everything simmer for an additional 5 minutes, allowing the chickpeas to absorb the flavors of the sauce.

7. Cook the Fregola:
   In a separate pot, bring the vegetable broth to a boil. Once boiling, add the fregola pasta to the pot and cook it according to the package instructions, usually for around 10-12 minutes, until the fregola is al dente.

8. Finish the Dish:
   Once the fregola is cooked, drain it and add it directly to the pan with the chickpeas and pancetta. Stir everything together, ensuring the fregola is coated in the flavorful sauce. Taste and adjust seasoning with salt and black pepper as needed.

9. Garnish and Serve:
   Finally, finely chop the fresh parsley and sprinkle it over the dish for a burst of freshness. Give the dish one last stir, and your fregola with chickpeas and pancetta is ready to serve!

Tips:

• You can adjust the level of heat by adding more or less chili pepper depending on your preference.
• If you prefer a richer dish, feel free to add a bit of grated Pecorino Romano cheese before serving for extra depth of flavor.
• This dish pairs beautifully with a simple green salad or some crusty Italian bread to soak up any leftover sauce.

Nutritional Information (per serving):

Fregola with chickpeas and bacon offers a simple yet deeply satisfying combination of ingredients that are sure to please anyone at the table. The smoky pancetta, creamy chickpeas, and rich tomato sauce come together to create a truly flavorful dish that embodies the essence of Italian home cooking. Whether you’re making this for a weeknight meal or a special gathering, this recipe is sure to become a beloved favorite in your culinary repertoire.