Spaghetti with Pancetta and Chickpeas

Ingredients

• Kosher salt
• 12 ounces spaghetti
• 3 ounces pancetta, diced
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, thinly sliced
• 1 red jalapeno pepper, seeded and thinly sliced
• One 15-ounce can chickpeas, drained and rinsed
• 1 bunch parsley, roughly chopped (about 1 cup loosely packed)
• Freshly ground pepper
• 1/2 cup grated Parmesan or grana padano cheese (about 2 ounces), plus more for topping

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