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Makes: 1 servings adjust



  • 225 grams Pork
  • 175 grams Pancetta

Step 1

N a large non-stick pan, brown the pork and pancetta in 1 tbsp (15 ml) of the oil. Drain and set the meat aside on a plate. Discard the cooking fat.


  • 14 cup Olive Oil
  • 2 Onions
  • 2 Garlic
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Capers
  • 4 cups Chicken Broth

Step 2

In the same pan over medium-high heat, brown the onions and garlic in the remaining 3 tbsp (45 ml) of oil. Add the lemon juice and capers and cook for 1 minute. Add the reserved meat and the broth. Bring to a boil. Reduce the heat and simmer for about 35 minutes or until the broth has reduced by one-third. Set aside.


  • 340 grams Rigatoni Pasta

Step 3

Meanwhile, in a large pot of salted boiling water, cook the pasta al dente. Set ½ cup (125 ml) of the cooking water aside and drain the pasta.


  • 1 Lemon Zest
  • 4 cups Spinach
  • 12 cup Parmigiano Reggiano Cheese

Step 4

Transfer the pasta to the pan with the reduced broth. Add the lemon zest, spinach and Parmesan cheese. Toss well and season with salt and pepper. Add reserved cooking water, if needed.
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