12 ounces (4 cups) macaroni, penne, or rigatoni
Salt and freshly ground pepper
1 tablespoon olive oil
3 ounces pancetta, diced into small pieces
1⁄2 cup dry white wine
1 pound spinach, washed
4 ounces (about 1 cup) grated Parmesan, or a mix of Parmesan and Pecorino
Yield: 4 servings
Cook the pasta in plenty of salted water, according to package directions and stirring occasionally.
Meanwhile, warm the oil in a large pan over low heat. Add the pancetta, and cook for 10 minutes. Add the white wine and spinach. Season with salt and pepper to taste, cover, and continue cooking over medium heat for 5 more minutes, until the spinach is wilted.
When the pasta is cooked, drain and add it to the pan with the pancetta and spinach. Add the cheese, and continue cooking for 5 minutes over medium heat, stirring continuously to mix the cheese with the pasta. Add some freshly ground pepper, and serve immediately.