Pasta with Pancetta Mushrooms and Spinach

This one is quick and simple- you can eliminate the pancetta and add some shallots and garlic to make it vegetarian…

• 2 tablespoons extra virgin olive oil
• ¼ cup pancetta, chopped
• 2 cups Cremini mushrooms, sliced
• 8 ounces, baby spinach
• Salt
• ½ cup Parmigiano Reggiano
• ½ pound penne pasta, cooked al dente
• 1 cup saved pasta water

Heat a wide frying pan with the oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the spinach, pasta, ½ cup pasta water, salt and the cheese. Mix well till the spinach is wilted. Check for seasonings and serve warm.