Pasta and Chickpeas

Method

1. Finely chop the rosemary needles.
2. Separate the pork rind (cotica) from the meat of the pancetta and set aside.
3. Cut the pancetta into thin slices, then into strips.
4. In a pot, heat a drizzle of olive oil and add chopped celery, carrot, and onion.
5. Add a clove of garlic and sauté over low heat for a few minutes.
6. Add the pancetta strips and pork rind, then the chopped rosemary. Stir and cook for another couple of minutes.
7. Deglaze with white wine and let the alcohol evaporate.
8. Add the pre-cooked chickpeas (rinsed, soaked 8-12 hours, boiled about 2 hours). Season with salt and pepper, then add tomato passata and tomato concentrate.
9. Add a little water and cook. Remove one third of the chickpeas and blend them to a creamy consistency. Discard the garlic and pork rind.
10. Meanwhile, cook the pasta in boiling salted water. When the sauce is ready, remove the garlic and pork rind, return the sauce to low heat and stir in the chickpea cream.
11. When the pasta is al dente, drain it and add directly to the sauce. If the sauce is too thick, add some pasta cooking water. Mix well and serve.