Pasta with Pancetta and Spinach
Pasta with Pancetta and Spinach
Ingredients
- 1/2 lb (225 g) spaghetti (approximately the size of a $2 coin)
- 2 slices pancetta, spicy or sweet, about 1/4-inch (1/2-cm) thick, cut into small pieces (about 100 g / 3 1/2 oz)
- 2 tablespoons (30 ml) olive oil
- 2 shallots, thinly sliced
- 8 cups (2 litres) baby spinach (150 g / 5 oz)
- 1/4 cup (60 ml) white wine
- 1 tablespoon (15 ml) balsamic vinegar
- 1/4 cup (60 ml) walnuts, toasted and crushed
- 1/4 cup (60 ml) Parmigiano-Reggiano cheese shavings
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside.
- Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add the spinach and sauté for 1 minute. Deglaze with the wine and vinegar. Add the pasta and cooking water, as needed. Reheat the pasta, stirring to coat. Season with salt and pepper. Garnish with nuts and Parmesan. Serve.
Pasta with Pancetta and Spinach