Smashed Tagliatelle with Potatoes, Pancetta, and Chickpeas

Method

1. Boil some water in a kettle or in a pot.
2. Heat up the oil in a medium saucepan and add in your pancetta, cooking until crisp.
3. Add shallot, celery, and potatoes, cooking over medium heat until the onion is translucent.
4. Add in chilli, pecorino rind and chickpeas.
5. Add in the 1-2 cups water or stock, enough to cover the potatoes and cook for 5-6 minutes or until the potatoes are cooked through.
6. Add in your pasta and enough stock or water to submerge it by 4 cm. Stir gently and cook for 3-4 minutes or until the pasta is al dente, before turning off the heat.
7. Serve in bowls with freshly ground pepper, a little olive oil, lemon zest, grated pecorino and a few celery leaves.