Tagliatelle and Chickpea Soup with Pancetta

This soup, called pasta e ceci in Italian, is a favorite dish of Romans. In Italy, it is served as a first course, but it is hearty enough to be enjoyed as a main dish. Because chickpeas are dense, they take a long time to soak and soften; here, baking soda is added to the soaking water to speed up the process.
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