Bring a large pot of water to a boil. Salt the water, add the pasta, and cook until al dente. Drain, reserving 3/4 cup of the pasta cooking water.
Meanwhile, in a large deep skillet, cook the pancetta over medium-high heat, stirring occasionally, until browned, about 6 minutes. Transfer to a paper towel–lined plate. In the same skillet, add 3 tbsp. oil, the wine,tomato paste, garlic, and crushed red pepper. Cook over medium heat, stirring occasionally, until fragrant, about 5 minutes. Add the escarole, season with salt and pepper, and cook, stirring often, until tender, about 5 minutes.
Stir the reserved pasta cooking water and the parsley into the escarole mixture. Toss in the pasta and pancetta; season. Divide among plates and drizzle with the remaining 2 tbsp. oil. Top with the ricotta salata and serve with the lemon wedges.
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