Whole Wheat Pasta With Greens, Beans, Pancetta, And Garlic Bread Crumbs

1. Pulse bread in food processor to coarse crumbs, about 10 pulses. Heat 2 tablespoons oil in 12-inch straight-sided sauté pan over medium heat until shimmering. Add bread crumbs and cook, stirring often, until beginning to brown, 4 to 6 minutes. Stir in half of garlic and 1⁄4 teaspoon salt and continue to cook, stirring often, until garlic is fragrant and bread crumbs are dark golden brown, 1 to 2 minutes longer; transfer to bowl. Wipe pan clean with paper towels.
2. Heat remaining 1 tablespoon oil in now-empty pan over medium heat until shimmering. Add pancetta and cook until crisp, 5 to 7 minutes. Remove pancetta with slotted spoon and transfer to paper towel–lined plate.
3. Add onion to fat left in pan and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Add half of greens and cook, tossing occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3⁄4 teaspoon salt and bring to simmer. Reduce heat to medium, cover (pan will be very full), and cook, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and crisp pancetta.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just shy of al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add greens mixture to pasta and cook over medium heat, tossing to combine, until pasta absorbs most of liquid, about 2 minutes.
5. Off heat, stir in fontina. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve immediately, passing bread crumbs separately.

Prosciutto can be substituted for the pancetta.