Spinach And Pancetta Spagetti

• 1 box spagetti or spagettini
• 1 bag baby spinach (approx 6/8 ox)
• 6 oz Pancetta
• 1/2 tsp red Chilli pepper flakes
• 2 cloves fresh garlic (crushed)
• 1 tsp oregano
• olive oil (optional)
• freshly grated parmesan (to serve)

1. Heat pan of water until boiling. Add drops of olive oil and pasta. Cook according to instructions until 'al dente' (approximately 8-10 minutes).
2. Meanwhile, chop up pancetta into small strips or pieces. Place pancetta in dry pan on stove top and turn on heat.
3. Slowly increase heat until pancetta is sizzling in its own fat. DO NOT ADD EXTRA OIL. Cook until brown though not burnt (approx 5-6 min).
4. Once pancetta is cooked, remove from pan and drain excess fat leaving approx. 1 tbsp in pan. Add crushed garlic, oregano and chili pepper flakes. Cook on med until garlic browned.
5. Once pasta is cooked, drain and return to empty pan. Rip up spinach and add to hot pasta together with drained pancetta. Drizzle with herbed oil from the pan. Stir until spinach is wilted.
6. Serve with freshly grated parmesan and additional chilli pepper flakes (according to taste).

baby spinach, red chilli pepper, garlic, oregano, olive oil, parmesan

Taken from www.epicurious.com/recipes/member/views/spinach-and-pancetta-spagetti-1209281 (may not work)