Gorgonzola & Pancetta Spaghetti

serves 4

1 lb spaghetti
6 ounces pancetta (or alternatively, prosciutto)
6 cups spinach, stems discarded, chopped
1 clove garlic
6 oz Gorgonzola cheese, crumbled
2/3 cup sour cream
1/4 cup fresh parsley, chopped
1/2 tsp black pepper

• Boil spaghetti as directed.
   
• Meanwhile, cook pancetta for 3 to 5 minutes with medium-high heat skillet, until crisp. (Shorten time if using prosciutto.) Add spinach and garlic, cook, stirring, for 1 minute, until wilted. Remove skillet from heat.
   
• Drain spaghetti and return to pot. Add all of the ingredients (pancetta mixture, cheese, sour cream, parsley, pepper). Toss until cheese is melted. Serve.

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