1/2 lb (225 g) spaghetti (approximately the size of a $2 coin)
2 slices pancetta, spicy or sweet, about 1/4-inch (1/2-cm) thick, cut into small pieces (about 100 g / 3 1/2 oz)
2 tablespoons (30 ml) olive oil
2 shallots, thinly sliced
8 cups (2 litres) baby spinach (150 g / 5 oz)
1/4 cup (60 ml) white wine
1 tablespoon (15 ml) balsamic vinegar
1/4 cup (60 ml) walnuts, toasted and crushed
1/4 cup (60 ml) Parmigiano-Reggiano cheese shavings
Salt and pepper
Preparation
In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside.
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