Farfalle Pasta with Spinach and Pancetta

Farfalle Pasta with Spinach and Pancetta.  A quick and fantastic dish to make for lunch or your next buffet table.

Ingredients

• 1 Lb Farfalle Pasta
• 4 Cloves Garlic sliced
• 10 Oz Baby Portobello Mushrooms sliced
• 4 Cups Baby Spinach
• 4 Oz Pancetta cubed
• 1/2 Cup White Wine
• 1 Cup Grated Pecorino Romano Cheese
• 4 Tbsp Extra Virgin Olive Oil

Directions/Steps

• Cook the pasta in salted water until slightly under Al Dente.
• Heat the oil in a large Saute pan on medium-high heat and add the garlic.  Cook the garlic for about 30 seconds and add the Pancetta.
• Saute the garlic and Pancetta for about 2 minutes, then add the wine.  Lower the heat to medium-low and allow the alcohol to reduce.  Add the Mushrooms and salt to taste and cook until softened, about 5 minutes.
• Add the Spinach and cook just until wilted.  Add the pasta and toss for about 1 minute.
• Add the Pecorino over the top of the pasta and turn off the heat.  Toss the pasta one more time allowing the residual heat to melt the cheese.
• Serve immediately with more grated cheese on top if desired.

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