Risotto-style Penne with Pancetta, Red Onion and Spinach

Heat the stock or broth on medium-low in a sauce pot. You just want it to simmer, not boil.

Heat a large non-stick skillet or pan over medium heat. Add pancetta and cook to render the fat. Once the fat has been rendered add the garlic and cook for 30 seconds. Then add the red onion and cook until the onion is translucent. Remove pancetta, garlic and onion to a bowl.

Add the olive oil into the pan and heat for 1 minute over medium low heat. Add the pasta and toast it, stirring frequently, for about 5 minutes. Once the pasta is toasted add the stock or broth 1 cup at a time. Stir frequently and let the pasta absorb almost all of the liquid, then add another cup of stock or broth. Keep doing this until almost all the broth has been used. Taste the pasta after about 15-20 minutes to check for texture. You want it cooked al dente. If it’s not done yet, keep adding stock. You may not use all the stock. Once the pasta is al dente add the salt and pepper and stir. Then add the pancetta, garlic and onion back to the pan. Add the spinach and juice of the lemon and stir until the spinach is wilted. Last stir in the Parmesan cheese and serve.

You should have a slightly creamy and silky pasta without the use of any cream.