Pasta with Pancetta and Spinach

Name: Pasta with Pancetta and Spinach
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
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

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Preparation 20 MIN

Cooking 20 MIN
Servings 2

Ingredients
Preparation

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

Preparation

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.

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