Directions

1. In a large pot, boil the water. Add salt when it comes to a boil (it should taste like sea water), then add pasta and cook as directed.
2. In a large sauté pan over low heat, cook the pancetta with 1 tablespoon of olive oil for 3 to 4 minutes while the pasta is cooking. Add more oil if the pancetta starts to stick. Increase heat to medium and add the scallions and mushrooms then cook for 4 minutes more. Add the spinach by handfuls and cook until wilted. Continue until all spinach is added.
3. Stir in cream and pepper then heat to almost boiling. Lower heat and simmer for 7 to 8 minutes or until sauce thickens slightly. Remove pan from heat.
4. When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, off the heat. Do not drain the pasta and do not throw away the water as it may be used to thicken the sauce.
5. Add three-quarter cup Parmesan cheese and toss together pasta and sauce until evenly mixed. If sauce is too thin, thicken with reserved pasta water.
6. Serve with Parmesan garnish.