1/4 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 large head leafy escarole, sliced in wide ribbons
1/2 cup grated Pecorino Romano cheese
HEAT a large stockpot of well-salted water to a boil. Add the pasta; cook according to package directions until al dente.
HEAT the pancetta in a large skillet or Dutch oven over medium-high heat; cook until fat is rendered.
ADD 1 to 2 tablespoons oil, if needed. Add the onions; season with 1/4 teaspoon salt. Cook, stirring, until completely soft, 12 minutes. Add garlic; cook, 1 minute. Sprinkle with the red pepper flakes.
DRAIN the pasta, reserving 1/2 cup of the pasta water. Return pasta to the pot; stir in the onion mixture and the escarole. If the dish seems dry, stir in some of the reserved pasta water. Toss with the Romano cheese.
Nutrition information: Per serving: 600 calories, 16 grams fat, 7 grams saturated fat, 35 milligrams cholesterol, 93 grams carbohydrates, 31 grams protein, 787 milligrams sodium, 14 grams fiber.