Creamy Spinach Pasta Alfredo with Crispy Pancetta

Today was San Francisco Giants opening day. [Ed. note: I can't  get over how Brian Wilson looks without that beard.]

Baseball fans are highly superstitious. The BF and I are no different. On game days, he wears an oh so carefully selected Giants T-shirt, while I wear my favorite black MADBUM long-sleeve fitted shirt. If we sojurn to AT&T Park, he sports his decades-old game cap with six [Ed. note: SIX.] Croix de Candlestick pins (en.wikipedia.org/wiki/Croix_de_Candlestick). We outfit Marlowe in a Cody Ross jersey (pic at bottom) and always grill up some really good hot dogs. Not burgers or pizza–hot dogs.

Somehow after 25 years of hot dogs on opening day, I (the girl who lives for tradition) bucked tradition this year and we lost 6-4 to the Seattle Mariners. Can't help thinking it's my fault. [Ed. note: @#$*&+<?%!]

Sorry, not sorry. Sorry Giants, but not sorry that we had this light, creamy, delicious, takes-less-than-30-minutes-to-make pasta. It's one of my favorite pasta meals, and even includes a veggie, but I promise to not break tradition again and will serve this only on non-baseball-opening-day events.
 
NOTES: If you have carnovoires and vegetarians sharing the table, no problem. The pancetta is sprinkled on top of the plated pasta. Also, if you can't find pancetta in your grocery store, bacon is fine to substitute.

Adapted from: The Pollan Family Table
Serves:  4 to 6

Ingredients

• 3 tablespoon extra-virgin olive oil, divided
• 8 ounces pancetta, cut into ⅓-inch cubes
• Kosher salt
• 1 pound fusilli (corkscrew) pasta
• 2 garlic cloves, minced
• 1 (10-ounce) pkg. frozen chopped spinach, thawed and squeezed to remove excess liquid
• ¾ cup heavy cream
• Pinch of ground nutmeg
• Freshly ground black pepper
• 4 tablespoons (½ stick) unsalted butter, cut into cubes
• ½ cup plus 1 tablespoon freshly grated Parmesan cheese, divided

Directions

1. Bring a large pot of water to a boil over high heat. Line a plate with paper towels.
2. In a large skillet, heat one tablespoon oil over medium-high heat. Cook pancetta until brown and crispy, stirring frequently, about 5 minutes, taking care not to burn. Using a slotted spoon, transfer pancetta to the paper towel-lined plate to drain. Discard the fat in the skillet. Let skillet cool slightly, then wipe it out with a paper towel.
3. Add one tablespoon salt and the pasta to the pot of boiling water. Cook until al dente, about one minute less than the directions on the package. Reserve ½ cup pasta water and drain the pasta in a colander.
4. Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add garlic and stir for 30 seconds. Add spinach and mix well. Add the cream and stir until well heated, 2-3 minutes.
5. Season with nutmeg, ½ teaspoon salt and ⅛ teaspoon pepper. Reduce heat to low and add the cooked pasta. Stir in 3 tablespoons of the reserved pasta water. Add butter and ¼ cup Parmesan cheese, stirring to make a creamy sauce. If the mixture seems dry, add additional pasta water.
6. Transfer pasta to a serving bowl. Scatter pan­cetta over the top and sprinkle with the remaining Parmesan cheese and freshly ground pepper. Serve hot.

Play ball!