Spinach Pasta Alfredo with Pancetta

The Pollan Family Table is a surprising cookbook. I knew of Tracy Pollan - actress, married to Michael J Fox. She co-authored the book with her sisters, and her mother, who worked at New York magazine and Gourmet. The forward to the book is written by her brother, Michael Pollan - The Omnivore's Dilemma, etc. And the book is delightful. Every recipe I have tried has been a keeper. This one included. I've made a few slight variations in the interest of health, by using table cream instead of heavy cream, and reducing the butter. You can find the original recipe in the book - you'll want to pick it up!

Spinach Pasta Alfredo with  Pancetta

3 tbsp extra virgin olive oil
8 ounces cubed pancetta
Kosher salt
1 pound fusilli pasta
2 cloves garlic, minced
One 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid
3/4 cup table cream
Pinch of ground nutmeg
Freshly ground black pepper
2 tbsp unsalted butter, cut into chunks
1/2 cup plus 1 tbsp freshly grated parmesan cheese

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook pancetta until brown and crispy, stirring frequently, about 5 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate to drain. Discard fat from skillet. Let the skillet cool slightly, then wipe it out with a paper towel.

Cook pasta in well salted boiling water until al dente. Drain, reserving about 1/2 cup of the pasta water.

Heat remaining 2 tbsp olive oil in skillet over medium heat. Add garlic and stir for 30 seconds. Add spinach and mix well. Add cream and stir until well heated, 2 to 3 minutes. Season with nutmeg, 1/2 tsp salt and 1/8 tsp pepper. Reduce heat to low and add cooked pasta. Stir in 3 tablespoons reserved pasta water. Add the butter and 1/4 cup Parmesan cheese, stirring to make a creamy sauce. If the mixture seems dry, add additional pasta water.

Transfer pasta to a serving bowl. Scatter pancetta over the top and sprinkle with remaining Parmesan cheese and freshly ground pepper. (Or, if you have a vegetarian in the house like I do, serve with pancetta on the side.)