Tagliatelle with Pancetta and Spinach

Ingredients

• 200 g spinach
• 200 g pancetta (sliced, or bacon as substitute)
• olive oil (cold‑pressed)
• 1 garlic clove (finely chopped)
• 40 g pine nuts
• butter
• Salt
• white pepper
• lemon (juiced)
• 400 g tagliatelle

Instructions

1. 1.

   Wash and trim the spinach. Slice the pancetta into wide strips.

2. 2.

   Heat 3 tbsp oil in a pan and sauté the garlic until golden yellow. Add the pancetta and toss it in the hot oil.

3. 3.

   Toast the pine nuts in a dry pan, then set them aside on a plate.

4. 4.

   Meanwhile, cook the tagliatelle in plenty of salted water al dente and drain. Reserve 1 cup of the cooking water. Mix the noodles with the pan contents, 1 tbsp butter, pepper, and lemon juice. Add 1–2 tbsp of the reserved water if needed. Fold in the spinach, sprinkle with pine nuts, and serve immediately.