Linguine with Pancetta

By contessawannabe

Ingredients

• 2 tbsp evoo
• 5 garlic cloves minced
• 1 oz pancetta diced
• 1/8 tsp red pepper flakes
• 1 1/2 cups chicken stock
• 2 tbsp butter
• 1/2 linguine
• 4 cups baby spinach, stems removed and finely shredded
• 3 tbsp grated parmesan

Preparation

Step 1

Fill stockpot with 6 quarts of water, cover and boil. In a large skillet, combine oil, garlic, pancetta and red pepper. Cook over high heat until garlic is golden. add chicken stock and bring to a boil. Lower the heat to medium and boil gently until the liquid is reduced by half, about 6 mintues. Add butter, stirring until melted.

Meanwhile cook linguine to barely al dente. Drain pasta but reserve 1/4 cup of the pasta water.

Add linguine to skillet and cook over medium heat tossing occasionally until coated with sauce. If linguine seems dry, add pasta water 1 tbsp at a time. Fold in spinach, transfer to a bowl and sprinkle with the parmesan. Serve immediately.