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1
Heat the stock or broth on medium-low in a sauce pot.
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2
You just want it to simmer, not boil.
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3
Heat a large non-stick skillet or pan over medium heat.
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4
Add pancetta and cook to render the fat.
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5
Once the fat has been rendered add the garlic and cook for 30 seconds.
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6
Then add the red onion and cook until the onion is translucent.
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7
Remove pancetta, garlic and onion to a bowl.
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8
Add the olive oil into the pan and heat for 1 minute over medium low heat.
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9
Add the pasta and toast it, stirring frequently, for about 5 minutes.
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10
Once the pasta is toasted add the stock or broth 1 cup at a time.
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11
Stir frequently and let the pasta absorb almost all of the liquid, then add another cup of stock or broth.
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12
Keep doing this until almost all the broth has been used.
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13
Taste the pasta after about 15-20 minutes to check for texture.
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14
You want it cooked al dente.
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15
If its not done yet, keep adding stock.
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16
You may not use all the stock.
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17
Once the pasta is al dente add the salt and pepper and stir.
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18
Then add the pancetta, garlic and onion back to the pan.
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19
Add the spinach and juice of the lemon and stir until the spinach is wilted.
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20
Last stir in the Parmesan cheese and serve.
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21
You should have a slightly creamy and silky pasta without the use of any cream.
