Makes 4 servings. Difficulty
8 oz. gf fettucine 1 Tablespoon olive oil 4 slices of pancetta, chopped 1 small garlic clove, minced 1 10oz. package of fresh spinach 1/2 cup cream 1/2 cup Parmigiano-Regianno cheese, grated Salt and freshly ground black pepper
Prepare the pasta according to package directions. Drain pasta, reserving 1/2 cup of the cooking liquid.
While the pasta cooks, heat half of the oil in a large skillet over medium heat. Add the pancetta and brown until crisped. Transfer pancetta to paper towels and let drain. Wipe the pan out with a paper towel and return to the heat. Add the remaining 1-1/2 teaspoons olive oil to the pan. Add the garlic; sauté for 30 seconds. Add the spinach; sauté for 3-5 minutes or until the spinach is just wilted.
Add the pasta, reserved cooking liquid and cream to the pan; stir well. Cook over low heat for 4-5 minutes or until heated through. Add the crisped pancetta and 1/2 cup Parmigiano-Reggiano cheese; stir to blend. Adjust seasonings to taste with salt and freshly ground black pepper.
Spoon 1 cup of pasta mixture onto shallow pasta bowls and top with remaining Parmigiano-Reggiano cheese.
We used Tinkyada’s gf fettucine for the gf pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.